- 3 beets
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 3 tablespoons tahini
- 2 tablespoons balsamic vinegar
- 3 large cloves garlic
- 1 tablespoon spearmint, chopped
- 2 teaspoons ground cumin
- kosher salt and ground black pepper to taste
- Preheat oven to 400 degrees F (200 degrees C).
- Wrap beets in aluminum foil. Place on a baking sheet.
- Roast beets in the preheated oven until tender, about 45 minutes. Unwrap carefully; let cool until easily handled, 5 to 10 minutes. Peel and chop into large chunks.
- Combine beets, garbanzo beans, olive oil, lemon juice, tahini, balsamic vinegar, garlic, spearmint, cumin, salt, and pepper in a food processor; blend until smooth.
05/12/2018
recipepes.com
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