Ingredients
Units
Scale
- 1–15.5 oz can of chickpeas, low-sodium or no-added salt OR homemade chickpeas
- 1/4 cup tahini paste
- 1–2 small beets, roasted
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 cup cold water OR 1/4 cup reserved chickpea liquid
Instructions
- Prepare the beet. Roast your beet until fork tender (see note below if you need a quick roasting method). Allow it to cool slightly before chopping.
- Cook/Peel the Chickpeas – 1st things first. Either grab a can of low-sodium and/or no-added salt chickpeas. OR make them homemade using my recipe/foolproof method. Remember to save the liquid (aquafaba) from the can or grab 1/4 cup cold water. Peel your chickpeas – hold a chickpea between your two fingers and the peel just pops right off.
- Mince the garlic – Mince your garlic and let it soak in the lemon juice for a few minutes
- Blend the chickpeas – start first with blending/pureeing your chickpeas until they form a dust, about 1 minute.
- Continue to blend – Add in your tahini, roasted beet, lemon juice, garlic, and salt. Blend until smooth.
- Adjust texture. With the processor running, add cold water 1 tablespoon at a time until you reach your desired creamy consistency. I used right around 4 tablespoons. Amounts may vary, add in a tablespoon at a time.
- Taste and adjust. Add more lemon juice or salt as needed.
- Serve. Transfer to a shallow bowl, drizzle with olive oil, and add toppings of choice.
- Prep Time: 5
- Cook Time: 45
- Category: Snacks