Ingredients
Scale
- 1 large beet, roasted
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2–3 tablespoons tahini
- 2–3 tablespoons lemon juice
- 1–2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Water, as needed for consistency
Instructions
- Preheat your oven to 400°F (200°C).
- Wash, scrub the beet, and wrap it in aluminum foil.
- Roast for 45-60 minutes until tender.
- Cool, peel, and chop the beet into smaller pieces.
- In a food processor, combine chopped beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper.
- Blend until smooth, adding water if needed.
- Transfer to a serving bowl, drizzle with olive oil, and garnish with herbs if desired.
- Serve with pita, vegetables, or crackers.
Notes
- Roast beets until tender for natural sweetness.
- Use quality tahini for better taste.
- Adjust water for desired creamy texture.
- Taste and season to your preference.
- For best flavor, serve fresh.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1/4 cup
- Calories: 120 Kcal
- Sugar: 4g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg