1, 15 oz. can cut or whole beets, drained (about 8.5 oz)
½ Cup fresh lemon juice (about 2 ½ lemons)
2 small garlic cloves, minced
3 Tbsp. tahini paste
Salt, to taste
Olive oil, to drizzle
Cumin, to garnish
1. Strain one can of chickpeas and set aside.
2. Combine half of the first can of drained chickpeas with the whole second can, and warm in their liquid in a small saucepan. Once they come to a gentle simmer, strain out the chickpea juice and process while still warm into a fine puree.
3. Add the tahini, followed by the garlic, lemon juice, and salt. Pulse again until combined. Taste and season with more salt if needed.
4. Serve garnished with the rest of the chickpeas, a drizzle of olive oil, and a sprinkle of cumin if desired.