By Melinda Maryniuk, MEd, RD, CDCES
Serving Size: 2 Tbsp:
Calories: 65
Carbs: 5 grams
Fat: 5 grams
Protein: 1.5 grams
Ingredients
1 large roasted beet (about 1 cup chopped)
1 15-oz can chickpeas (rinsed)
¼ cup tahini
¼ cup extra virgin olive oil
¼ cup lemon juice
1-2 cloves garlic, minced
1 tsp ground cumin
½ tsp salt
Directions
Wash a large fresh beet and rub it with olive oil. Wrap it in foil and roast it a 425 degree oven for about 40 minutes or until soft. (You can use canned beets) Combine chickpeas, beets, tahini, oil, lemon juice, garlic, cumin and salt in a food processor. Puree until very smooth, 2 to 3 minutes. Serve immediately or cover and chill.
