|10 min||1 h||3|
|1/2 can (15oz)||Chickpeas, canned, low sodium (drained & rinsed)|
|1/2 beet(s)||Beets, raw (roasted)|
|1/2 whole lemon(s)||Lemon peel (zest)|
|1/4 whole lemon(s)||Lemon juice|
|1/2 bulb||Garlic (roasted)|
|1/2 pinch||Salt and pepper (to taste)|
|1 tbsp||Tahini (to taste)|
|1 tbsp||Pine nuts, dried|
|1/8 cup||Extra virgin olive oil|
Preheat oven to 375°F (190°C), remove the stem and most of the root from your beet, and scrub and wash it underwater until clean. Wrap beet in foil and roast for 1 hr or until a knife inserted falls out without resistance. Remove from tin foil and store in a container in the fridge.
Preheat your oven to 400°F (205° C). (A toaster oven works great for this.) Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic. Place the garlic head in a baking dish, cut side up. Drizzle a couple teaspoons of olive oil over the exposed head. Cover the baking dish with aluminum foil and bake for 30-35 minutes, or until the cloves feel soft when pressed. Let cool. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.