servings: 4-6 servings prep time: 7 minutes cooking time: 10-40 minutes, depending on style of cooking
Ingredients
- 2 medium or 4 small red beets
- 2 garlic cloves
- 1 can of garbanzo beans-rinsed and drained
- 2 TBSP tahini
- 2 TBSP olive oil
- 2 TBSP lemon juice
- 3-4 TBSP water
- ½-1 tsp cumin
- ½-1 tsp coriander
- Salt and pepper, to taste
Directions
- Steam beets in a steamer or Instant Pot with skins on
- Once the beets are cooked (test by easily inserting a fork), place in an ice bath to cool or place under running cool water
- Gently peel skins off with your hands/side of thumb
- OR oven roast at 400 degrees with olive oil for 20 minutes (leave skins on & blend with skins)
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- Add to the food processor or blender beets, garlic, garbanzo beans, tahini, olive oil, lemon juice, and water and blend until smooth
- Add cumin, coriander, salt, and pepper
- Serve with chips, or vegetables (we like raw kohlrabi)