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Ingredients
- 1 15-oz. can chickpeas (garbanzo beans), reserving liquid
- ¼ cup tahini (ground sesame seed paste, found in Middle Eastern section of the supermarket
- ¼ cup lemon juice
- 2 garlic cloves, crushed
- 1 beet, roasted, cooled and chopped
- Paprika, olive oil and parsley for garnish
- Raw carrot, celery, bell pepper sticks
About this recipe
Makes 2 cups Beets give a gorgeous boost of color to this tasty veggie dip.
Instructions
Combine all ingredients except garnish in a food processor and puree until smooth. Add reserved garbanzo bean liquid if needed. Chill for 1-2 hours and serve with raw carrot, celery or bell pepper sticks.
