2 small to medium beets
1 (15.5 oz) can chickpeas, drained and rinsed
(or your own soaked and cooked)
4 cloves of garlic
¼ cup tahini
½ lime juice
2tsp. lemon zest (optional)
1tsp. sea salt
pepper to taste
2 to 3 Tbsp olive oil
3-4 Tbsp of water.
2-3 tsp. of toasted sesame seeds (optional)
Preheat oven to 400 degrees F.
Trim the leaves of the beets so that just a bit of stem is left then clean them very well.
Wrap each beet individually in (Chlorine FREE) parchment paper and roast in the oven for about 1 hour.
Once the beets are done roasting, remove them from the oven, open them up. Run them under cold water to make them easier to peel. Chop them up into smaller pieces.
Add all ingredients into the food processor, and puree for 2 to 3 minutes. Pause in between, scrape the sides and continue pureeing for an additional 30 seconds. Add more oil or water if needed while the mixture is processing until it becomes creamy.
Add toasted sesame seeds as a topping or mix inside the mixture for extra crunch.
Serve with a mix of veggies!
This recipe requires a FOOD PROCESSOR. If using a blender, you will need to add more water!