Prep Time: 10 Minutes
Makes: approx. 2 cups
Ingredients:
1 1/2 cups canned chickpeas, washed and drained
2 medium roasted beets, peeled, and cut in quarters
1/4 cup tahini
2 garlic cloves
1/2 tsp geerah or cumin
3 tbsp olive oil
juice from 1 lemon, approx. 1/4 cup
salt and pepper to taste
Instructions:
Combine all ingredients into a food processor and puree until smooth. The longer you process the dip, the smoother it will be. Enjoy!