|10 min||45 min||8|
|3 beet(s)||Beets, raw|
|1 tsp||Extra virgin olive oil|
|1/4 cup||White onion|
|2 clove(s)||Garlic (minced)|
|1 can (15oz)||Chickpeas, canned, drained (drained and rinsed)|
|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!
To save time, you can buy vacuum packed ready-cooked beets found in most grocery stores.
Store in an airtight container in the fridge for up to 3 days.
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.