Veggies for dipping
I went with carrots, asparagus, cucumber and micro-greens.
-Roast fresh beets at 420 until tender, peel and chop.
-I used three beets. Depends on the serving size you want. It made enough for a party. LOL.
-In a food processor blend beets, one garlic clove (I used two but it was too much for Sean), juice of a small lemon, pink salt, pepper, honey and lemon zest.
-Add two spoonfuls of tahini.
-Add any spices you prefer.
-After blending for a few minutes add the chickpeas. Blend until smooth.
-Just before you’re done slowly add olive oil as it’s blending.
-Keep taste testing until you enjoy!
Enjoy this beautiful summer treat.