2 medium size beets (roasted)
2 tablespoons tahini
2 garlic cloves
2 tablespoons of fresh lemon juice
1 box of chickpeas (cooked and drained)
(For chickpeas I like the Whole Foods 365 Everyday Value® brand in aseptic cartons to avoid BPA concerns.They are organic, no salt added and Non-GMO Project verified.)
1 teaspoon cumin
1/2 teaspoon himalayan sea salt
1-Preheat the oven to 400ºF, wrap your beets in foil and place them in the oven. Roast for 45-60 minutes. Remove from the oven, open the foil and allow beets to cool. Once your beets are cooled, peel them.
2-Put all ingredients in the food processor or blender and pulse until smooth.
3-Taste and adjust seasoning as desired.