A gorgeous, delicious, garlicky chickpea dip that's great with veggies, pita bread and or crackers.
Website: WhatTheHeckDoIEatNow.com
Serves: 8
Ingredients
1 medium sized red beet
3 cups cooked chickpeas
½ cup water
4-5 cloves garlic, pressed
4 tbsp fresh lemon juice
½ cup tahini
¾ -1 tsp salt
1 tsp ground cumin
Instructions
Preheat the oven to 400 F (200 C). Wash the beet and remove the leaves. Wrap it in foil, place it on an oven rack and allow it to cook for about 60-70 minutes. You will know it's done because you will be able to pierce it easily with a fork.
When it's done, remove it from the oven, remove the foil and allow it to cool a bit.
Pinch the skin to remove it and cut the beet into quarters.
Add your beet, cooked chickpeas, water, pressed garlic, lemon juice, tahini, salt and cumin to a food processor and blend until completely pureed.
Refrigerate until ready to serve.
Serve with cut veggies, crackers, or pita bread.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2016/07/31/garlicky-roasted-beet-hummus/