8 oz beets, roasted
1/4 cup tahini, well mixed
15 oz chickpeas, drained and rinsed
Juice and zest from one lemon
1/4 cup goat cheese
1–2 garlic cloves minced, depending on preference
1/2 tsp black pepper
1 tsp sea salt
If you’re using raw beets, scrub off any dirt and trim the top and bottom. Cut in half or quarters and toss with olive oil. Place in a deep baking dish and cover with foil and roast at 40o for one hour, or until fork tender.
Remove the skin from the canned chickpeas by squeezing them with your fingers.
Once the beets are roasted, chop into 1″ cubes and add to food processor.
Add chickpeas, tahini, lemon juice and zest, garlic, goat cheese, salt and pepper to the food processor.
Blend until smooth. Scoop into a bowl and garnish with crumbled goat cheese and pine nuts if desired.