¾ lb (340 g) cooked beets, diced

1 can (19 oz/540 ml) chickpeas, rinsed and drained

¼ cup (60 ml) tahini

1 tsp (5 ml) lemon juice

In a food processor, purée the beets and 1 cup (160 g) of the chickpeas with the tahini and lemon juice until smooth. Season with salt and pepper and set aside.

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