- 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.