Equipment
- 1 Food Processor
Ingredients
- 10 oz red beets fresh
- 6.75 oz low sodium canned garbanzo beans drained, rinsed
- 4 tsp tahini paste
- 2 each garlic cloves crushed
- 2 tsp fresh lemon juice
- 1/4 tsp kosher salt
- 1/8 tsp ground black pepper
- 5 tsp cold water
- 2.5 tsp extra virgin olive oil
- 2.5 tsp parsley fresh, chopped
Instructions
- Preheat oven to 350F degrees.
- Wash and dry beets. Roast in oven until tender; about 30-45 minutes.
- Peel beets while still warm and cut into cubes; puree in food processor until smooth.
- Remove and add chickpeas and pulse until smooth.
- Add the tahini, garlic, lemon juice, salt and pepper; process until smooth.
- Add beet puree and combine. Add water to help consistency, if needed.
- Transfer the dip to a serving bowl, drizzle with extra virgin olive oil.
- Garnish with chopped parsley.
Notes
Low Food Waste Tips:
- Skip peeling the beets before putting them in the food processor.
- Use beet trimmings in other recipes.
- Use all parts of parsley; leaves to stems.
Nutrition
Serving: 0.25cup | Calories: 90kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 140mg | Fiber: 3g