You’re either here because you like beets or because you want to - either way you’re in a good spot.
1 medium sized beet
1 can chickpeas (garbanzo beans)
1 lemon (juice)
1/4 cup olive oil
2 tablespoons tahini
1 teaspoon salt
2 tablespoons fresh or roasted garlic
Preheat the oven to 400. Wash and peel the beet then cut off the roots and tips and cut into quarters. Place in tin foil, drizzle with avocado or olive oil, wrap the foil, place on a baking sheet and bake for 40 minutes.
When theres about 20 minutes left on the beet, add the whole can of chickpeas to a pot (liquid included) and simmer for 5-10 minutes until they are soft to the touch.
Add everything to a food processor and mix for 3-4 minutes until completely smooth. Let Cool in the fridge and then serve!
Pita and fresh veggies
On a wrap or sandwich with veggies and chicken
no matter what you need fresh herbs and cheese (dill, mint, goat or feta cheese)