I know I know – You’re either beet people or you’re not. Whenever I think of beets I have nightmarish flashbacks to my childhood when my mother tried to make me eat a) beets and b) turnips. I’ll never get behind the yellowy beige mush of the turnip, but every now and then I’ll try out a recipe with beets because despite tasting like soil they’re incredibly healthy.
My co-worker brought this recipe to work telling me that it was a great even for the non-beet lover. I can vouch for the non-beet people that I’ve tried it. I like it, but fair warning – if you eat too much it will exit your life the same colour that it entered it.
- 3 medium beets
- 1 small clove garlic, peeled
- 19-oz can chickpeas, drained and rinsed
- ¼ cup tahini
- 3 tbsp fresh lemon juice
- 3 tbsp water
- 2 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp salt
- Clean beets and trim off stalk.
- Boil in large pot of water for 45 minutes, until tender.
- Allow to cool and then rub skins off with a paper towel.
- In processor add garlic, beets, drained chickpeas and remainder of ingredients.
- Process until smooth, scraping down sides occasionally.
- Check seasoning and add more lemon juice if needed.
- Refrigerate in an airtight container up to one week.