1 pound beets, washed, peeled and cut into chunks
olive oil for drizzling
1 15-ounce can chickpeas, rinsed and drained
3 cloves garlic, crushed
¼ cup tahini
¼ cup fresh lemon juice
1 tablespoon ground cumin
2 tablespoons olive oil
½ teaspoon sea salt
1. Preheat oven to 400 degrees. Place beet chunks on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper. Roast for 30-40 minutes, or until tender. Allow to cool slightly.
2. Transfer roasted beets to a food processor and add all of the remaining ingredients. Blend until creamy, scraping down the sides as needed. Adjust the taste with lemon juice and salt. Refrigerate for up to 3 days.
Makes about 2 cups