Ingredients

1 large beet, roasted, peeled, and chopped

1 - 15 ounce can chickpeas, drained and rinsed

3 Tablespoons lemon juice

1 garlic clove, chopped

2 Tablespoons tahini

Instructions

1. Place all ingredients in a food processor and turn it on. Stop and scrape down the sides and run it again. Continue until you have a smooth consistency.

2. Scoop into a jar or container, cover, and store in the refrigerator until ready to serve. Can be stored in the frig for 5-7 days, but I can assure you, you’ll have it eaten up long before it expires!

Notes:

• Serve as a dip with fresh vegetables, in a wrap with your favorite veggies, or spread as the base layer in avocado toast.