INGREDIENTS:
2 small (3-ounce) cooked, peeled beets, roughly chopped
2 (15-ounce) cans no-salt-added chickpeas, drained and rinsed
1/3 cup tahini
2 garlic cloves, chopped
1/4 cup lemon juice
1/4 teaspoon fine sea salt
Pinch cayenne pepper
PREPARATION:
Combine all ingredients in a food processor and process until very smooth, 2 to 3 minutes, stopping occasionally to scrape down the sides of the bowl.
