WHAT YOU NEED
1 can chickpeas, drained and rinsed
1 medium beet, boiled until fork tender
1/4 cup packed basil
2 T tahini
2 T olive oil
1 1/2 t salt
1 lemon or lime, juiced
2 large garlic cloves
2 t cumin
HOW TO MAKE
Boil your beet (you can obviously do more than just one to prep for future meals), it takes about 45 minutes, just until fork tender. You can also buy pre-boiled beets.
Once boiled, add to a bowl of cold water. Once cool enough to handle, squeeze the beet and peel off the outer layer.
Toss one beet into your blender and combine the rest of the ingredients. Blend until smooth.
I served mine with more fresh basil on top, hemp hearts, and olive oil. Store in an air tight container in the fridge and use within 5-7 days, this is great on toast!