What to do
- In a food processor, add lemon juice, olive oil and tahini then blend until smooth, for about 20 seconds. The tahini should appear to have a whipped texture at this point. Add the garlic, rosemary, and salt then pulse until finely chopped.
- Roughly chop the cooked beets then add them to the food processor along with the drained and rinsed chickpeas. Blend for about 15 seconds, until smooth. Add water as needed until desired consistency is reached.
- Transfer to a bowl for serving, garnish with toasted pinenuts, rosemary and a drizzle of olive oil.
What you’ll Need
2 tablespoons tahini
1/4 cup extra virgin olive oil
3 tablespoons lemon juice (about 1 lemon)
1 garlic clove
1 teaspoon fresh rosemary (plus more for garnish)
1/2 teaspoon fine sea salt
1 (8.8-ounce) package Love Beets Organic Cooked Beets
1 (15-ounce) can chickpeas, drained and rinsed
1/4 cup toasted pine nuts