– 1 medium beet, roasted and peeled – 1 can (15 oz) chickpeas, drained and rinsed – ¼ cup tahini – 2 tablespoons lemon juice – 1 garlic clove, minced – 2 tablespoons olive oil – Salt to taste – 2–4 tablespoons cold water (as needed) – Optional toppings: sesame seeds, herbs, olive oil drizzle
1
Wrap beet in foil and roast at 400°F for 45–60 mins until tender. Let cool, then peel and cut into chunks.
2
In a food processor, blend tahini and lemon juice for 1 minute until light and creamy. This step creates a smooth base.
3
Add the chopped roasted beet, minced garlic, and a pinch of salt. Blend until well combined.
4
Add chickpeas and blend for 1–2 minutes, scraping sides as needed. The mixture will start to thicken and smooth out.
5
Drizzle in olive oil and blend again. Add cold water a tablespoon at a time to reach desired texture—creamy and spreadable.
6
Transfer to a bowl and top with a drizzle of olive oil, sesame seeds, or chopped herbs. Serve with pita, crackers, or veggies.