Ingredients
- 3 small cooked beets peeled and quartered
- 1 15-ounce can chickpeas drained
- 1 1/2 teaspoons lemon zest
- Juice of 1 lemon
- 3 cloves garlic minced
- Kosher salt to taste
- 1/4 cup tahini
- 3 tablespoons extra-virgin olive oil plus more if needed
- Pine nuts for optional garnish
- Fresh parsley chopped, for optional garnish
Instructions
- Place the cooked beet quarters in a food processor and pulse until roughly chopped.
- Add the chickpeas, lemon zest, lemon juice, garlic, salt, and tahini. Process until the mixture is smooth.
- With the processor running, slowly drizzle in the olive oil while scraping down the sides as needed. If it is too thick, add 1 more tablespoon of oil.
- Taste and modify the seasonings as necessary. Serve it at room temperature or chilled, topped with a splash of extra olive oil, and garnished with pine nuts and parsley if you like.
