The flavors of this dish are great. I love the earthy and sweet taste from the garlic. The burst of citrus from the lemons, the nuttiness from the tahini makes this dish sublime.
2 cooked red beets (you can buy already cooked at the grocery store)
1 can (19 oz) chickpeas, rinsed and drained
1/2 cup of water
2 garlic cloves, crushed
1/4 cup tahini butter (sesame butter)
Zest and juice of 2 lemons
1 teaspoon of onion powder
1/2 teaspoon of garlic salt
1 tablespoon of avocado oil
In a blender or food processor, smooth the beets, chickpeas, water, garlic, tahini, lemon zest and juice to a smooth purée. Add the onion powder and garlic salt.
A drizzle of avocado oil, to taste. Serve with vegetables or crackers.