|10 min||1 h||1 h 10 min||6|
|1 can (15oz)||Chickpeas, canned, low sodium (drained & rinsed)|
|1 beet(s)||Beets, raw (roasted)|
|1 whole lemon(s)||Lemon peel (zest)|
|1/2 whole lemon(s)||Lemon juice|
|1 bulb||Garlic (roasted)|
|1 pinch||Salt and pepper (to taste)|
|2 tbsp||Tahini (to taste)|
|2 tbsp||Pine nuts, dried|
|1/4 cup||Extra virgin olive oil|
1. 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.
2. Wrap beet in foil and roast for 1 hr or until a knife inserted falls out without resistance.
3. Remove from tin foil and store in a container in the fridge.
1. Preheat your oven to 400°F (205° C). (A toaster oven works great for this.)
2. Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic.
3. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.
4. Place the garlic head in a baking dish, cut side up.
5. Drizzle a couple teaspoons of olive oil over the exposed head.
6. Cover the baking dish with aluminum foil and bake for 30-35 minutes, or until the cloves feel soft when pressed.
7. Let cool.
8. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
the nitrates and pigments in beets may help to lower blood pressure and increase athletic performance