GLUTEN FREE, DAIRY FREE AND VEGAN
Make about 3 cups
By Casey Colodny (The Mindful Hapa)
Ingredients
1 can chickpeas, drained
2 medium-size fresh beets, (tops and bottoms trimmed)
2 lemons—juice and zest
1 garlic clove
½ cup tahini
1 tsp. cumin, ground
½ tsp. salt
1 green onion, sliced fine
Preparation
- Cut beets in half, top to bottom. Add beets to a saucepan and cover with water. Bring to a boil. Reduce heat to a low boil. Continue to boil for 25 to 30 minutes until a knife easily cuts into the thickest part of the largest beet.
- When done, drain beets and soak in cold water until cooled. Use a vegetable peeler to remove skin before cutting into 1” cubes.
- Add cubed beets and the rest of the ingredients (except for the green onion) to a food processor. Process for 4 to 5 min until mixture is smooth.
- Sprinkle green onions over the top and enjoy with fresh vegetables, crackers, or chips.
Tip: Substitute any green herb for green onions: chives, parsley, dill, etc.
