Yields 14 servings
2 cups (1-15 oz can) garbanzo beans, drained
3 medium beets, peeled
2 Tbsp. fresh lemon juice
1-3 cloves fresh garlic, peeled
3 Tbsp. extra virgin olive oil
2 Tbsp. tahini
½ tsp. sea salt
Fresh parsley, for garnish
Preheat oven to 350° F.
Rub beets with 1 Tbsp. of the olive oil and wrap with tin foil. Place on baking sheet. Cook beets for about 40 minutes, or until fork tender. Let cool and chop coarsely.
Add all ingredients to a food processor and process until smooth, or until desired consistency is achieved.
Taste and adjust seasoning to desired flavor. Garnish with parsley.
Calories 88; Fat 5g; Saturated Fat 0.5g; Cholesterol 0mg; Carbohydrates 10g; Fiber 2g; Sugar 1g; Protein 2g; Sodium 206mg; Potassium 116mg