A vibrant addition to any pita pocket or cheese board. Roasted beets add hint of sweetness and a pleasant earthiness to an otherwise classic recipe.
Ingredients
- 1 medium (or 2 small) red beets
- 2 garlic cloves, chopped
- 1½ cups cooked chickpeas, drained and rinsed
- 3 tbsp tahini
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 2-3 tbsp warm water
- 1 tsp each ground cumin and coriander
- Salt and black pepper, to taste
Preparation
- Preheat the oven to 400°F. Drizzle the beets with olive oil and wrap them in aluminum foil. Place on a baking sheet and roast 30-40 minutes, or until the beets are tender. Allow to cool to warm.
- Peel the skins from the beets and chop them. Combine all the ingredients in a food processor and pulse until completely combined. Adjust the seasonings to your taste.
- To serve, drizzle with additional olive oil and garnish with a little parsley or some other bright green thing.
