Grocery list:

Beets

Tahini

Olive Oil

Garlic

Pink Salt

Pepper

Lemon

Honey

Veggies for dipping

I went with carrots, asparagus, cucumber and micro-greens.

Chickpeas

To Make:

-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.

XOXO, Annie