Ingredients

• 2 cups cooked chickpeas (reserve some of the liquid)
• 1 clove garlic
• juice of one lemon
• 1 heaping tablespoon Tahini (butter/sesame)
• 1 teaspoon salt
• 3-4 tablespoons olive oil
• 1 medium beet peeled, cooked

Preparation

1. Put the cooked chickpeas with a little (1/4 cup to start) of their liquid where they were cooked in the blender
2. Add beets, garlic, lemon juice, salt, tahini, and blend until very creamy.
3. Add a little olive oil little by little to help blend.
4. Serve immediately, with a little olive oil on top.