Recipe Ingredients
- 1 small to medium beet, boiled or roasted then peeled
- 1 (15-ounce) can chickpeas, drained, rinsed
- 3 cloves garlic
- Zest of 1 lemon
- 1/4 cup lemon juice
- 3 tablespoons sesame tahini
- 1/4 cup extra-virgin olive oil
- 1 teaspoon sea salt
- Water as needed