Ingredients
- 1-2 small beets OR 1 large beet, peeled and chopped into 2-inch chunks
- 2 garlic cloves, peeled and minced
- 1 lemon, zested and juiced
- 1 (15 oz.) can chickpeas, rinsed and drained (or 1¾ cup cooked chickpeas)
- 2 heaping tbsp. tahini
- ¼ cup extra virgin olive oil, plus a little extra for roasting the beets
- ½ tsp. ground cumin
- ½ tsp. salt, more to taste
- ¼ tsp. ground black pepper
- ¼-½ cup water (optional)
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