1cupcooked garbanzo beansrinsed and drained (canned or cooked yourself / 170g)
2tablespoonslemon juice
2tablespoonstahini
¼teaspoonsalt
Instructions
First, you’re going to roast the beet. Here’s how.
Preheat the oven to 400°F (205C).
Wash the beet, trim off and discard the root-bottom and wrap the beet in parchment paper and then in foil.
Place in the oven on a baking sheet and roast for 1 hour.
After an hour, take the beet out of the oven, open up the parchment/foil and allow to cool for about 10 minutes before you continue with the recipe.
When the beet is cool enough to handle, slice it in half and then cut into large pieces until you have about 1/2 cup (95g), and set aside. You can save the rest of the beet to use in a salad or some other yummy dish.
Place the garlic clove into your food processor and pulse until it’s all minced up. Add the 1/2 cup of beet to your food processor, along with the garbanzo beans, lemon juice, tahini and salt.
Process until super creamy and smooth and there are no chunks of beet. If it’s too thick, add just a bit of water at a time until you reach a consistency that makes you happy.