Ingredients
-2 medium beets, boiled, peeled and roughly chopped
-15 ounce can of garbanzo beans, lightly drained
-1/2 cup Tahini
-2 to 4 tablespoons
-2 cloves of garlic, peeled
-1 teaspoon cumin
-1 pinch cayenne
-1 pinch paprika
-1/4 cup lemon juice
-1 Tablespoon olive oil
-zest of 1/2 lemon
-salt & pepper, to taste
Directions
Boil the beets until fork tender. Remove the skins. Roughly chop.
Meanwhile, in a food processor combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes.
Add the beets to the food processor and blend until smooth. Make sure to scrape down the sides with a spatula as necessary.
Next, Add the tahini to the food processor and blend until the mixture is thick and creamy. While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is very smooth. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
Add the cumin and the chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is smooth, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.