This is great to serve before a meal with toasted pita or chips. The vibrant color and delicate flavor is a total treat to the senses. Here’s how I do it:
Ingredients:
1 large beet, roasted cooled and cut into cubes
1 can of chick peas drained
2 tbs tahini paste
2-3 cloves of garlic chopped
juice of 1 lemon plus zest of half a lemon
1/4 cup olive oil
Brush the beet with olive oil wrap in aluminum foil and bake in a 400F oven for 45-50 mins till fork tender, let it cool, peel the skin and cut into cubes. Add the beet to a food processor and pulse till rough chopped then add the chick peas, oil, tahini, lemon and garlic and pulse for a minute or 2 till smooth, add salt and pepper to taste and serve.
