Ingredients

  • 3 cloves garlic, roasted
  • 1 medium or two small beets, canned or freshly roasted
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons warm water
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper

Directions

  1. To roast the garlic, slice the top off of a head of garlic and place it in a large piece of tin foil. Wrap the bottom and sides, leaving the top open. Drizzle olive oil over the top, then wrap the exposed portion with remaining tin foil. Place in an oven or toaster oven at 400°F for 30–35 minutes. Once cooled, the garlic will be soft, like butter, and easily squeeze out of the tough shells.
  2. In a food processor, add all of the ingredients and blend until smooth.
  3. Chill until ready to use.

 

NUTRITIONAL INFO PER SERVING
Calories 140 (70 from fat)
Total fat 7g
Saturated fat 1g
Cholesterol 0mg
Sodium 270mg
Carbohydrate 14g (5g dietary fiber, 2g sugar)
Protein 5g

 

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