1 Beet, peeled and diced
2 Tbsp olive oil
1 Tsp salt
2 Garlic cloves
1 Cup chickpeas
2 Tbsp tahini
½ Cup olive oil
¼ Tsp cumin
1 Tbsp lemon juice
Salt and pepper to taste
Preheat oven to 400 degrees. Place the peeled beet with the garlic in a baking pan. Drizzle with olive oil and salt and toss until coated. Place in the oven and bake for 45 minutes or until roasted. Remove from oven and let it cool.
Place the roasted beet, chickpeas and garlic into a food processor. Pulse for 2 minutes.
Add the lemon juice, cumin, a pinch of salt and tahini and pulse for 2 more minutes.
With the food processor running pour in the oil and process until smooth and creamy.
Serve with chopped almonds and a drizzle of olive oil.