| Prep | Cook | Ready in | Servings | |
| 10 min | 45 min | 55 min | 8 |
| 3 beet(s) | Beets, raw |
| 1 tsp | Extra virgin olive oil |
| 1/4 cup | White onion |
| 2 clove(s) | Garlic (minced) |
| 1 tsp | Cumin |
| 1 can (15oz) | Chickpeas, canned, drained (drained and rinsed) |
| 1/4 cup | Tahini |
| 1/4 cup | Water |
| 1/4 cup | Lemon juice |
1. Cook beets in a large pot of boiling water for 40 minutes or until tender (see notes). When cooled, peel beets and roughly chop. Set aside.
2. In a medium frypan, heat oil over medium heat. Add the onion, garlic and cumin and cook, stirring often, until onions are soft, 5-10 minutes.
3. Add beets, onion mixture, chickpeas, tahini, water and lemon juice to a food processor and puree until smooth.
4. Serve immediately and enjoy!
| Meat Alternative | 0.5 |
| Vegetables | 0.9 |
Quick Tips:
To save time, you can buy vacuum packed ready-cooked beets found in most grocery stores.
Storage
Store in an airtight container in the fridge for up to 3 days.
Nutritional Highlights:
Beets
Help with oxygen uptake, blood pressure reduction and athletic performance. They also have antioxidant and anti-inflammatory properties and are a top heart healthy food.
