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  • 1 medium sized beet, roasted. To roast: place beets in a covered dish and bake at 425F for 45-60 mins or until soft. Let cool, then peel and chop into quarter inch pieces.
  • One 15-ounce can of chickpeas (or 1.5 cups cooked chickpeas)
  • 2 Tbsp lemon juice
  • 1 clove garlic
  • 1 Tbsp olive oil
  • 1/4 – 1/2 tsp salt


With a blender or food processor, whirl all ingredients until a smooth paste is formed. Adjust salt to taste. Serve with chopped veggies or eat by the spoonful!

Store in the refrigerator.