3 small beets, roasted, steamed and then peeled
2 cans chickpeas, BPA-Free, drained (Keep 1/4 cup of strained chickpea water and set aside)
Juice of half a lemon
2 Tbsp tahini
2 Tablespoons cold-pressed olive oil
1 tsp of salt
1/8 tsp ground black pepper
2 cloves garlic, zested
*Optional - 1/2 tsp cumin powde
Add the cooked, peeled beets and chickpeas to a food processor and blend well.
Add the rest of the ingredients and blend all the ingredients until very smooth. Add a little of the chickpeas water if mixture is too thick.
Serve with freshly cut veggies or quinoa, flax and black bean tortilla chips.