Ingredients

1 medium roasted beet cooled
1 15-ounce can chickpeas rinsed and drained
2 tablespoons lemon juice
2 tablespoons tahini
2 garlic cloves
½ teaspoon salt
2-3 ice cubes
Extra virgin olive oil for serving
Fresh parsley for serving

Directions

Peel the roasted beet and place in the food processor and process to roughly chop the beets.

Add the chickpeas, lemon juice, tahini, garlic, salt and ice cubes. Blend until the mixture is smooth with a bright pink color, 3- 5 minutes.

Serve at room temperature or cold with naan or your favorite dippers.

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