2 cups rinsed and drained chickpeas (one 19-oz can)
3 garlic cloves (I like a lot of garlic)
Juice of 1 lemon (or 3 tbsp of bottled juice)
2 tbsp tahini
1/2 tsp ground cumin
1/4 tsp Himalayan or other salt
2-4 tbsp olive oil
2 beets
Wash two beets, cube and roast in the oven at 425F until soft.
Put everything except the oil into the bowl of a food processor. Turn on the food processor and slowly pour oil through the feed tube until you reach the desired consistency.
By Angela MacDougall
Article: Take the Pantry Challenge
3 garlic cloves (I like a lot of garlic)
Juice of 1 lemon (or 3 tbsp of bottled juice)
2 tbsp tahini
1/2 tsp ground cumin
1/4 tsp Himalayan or other salt
2-4 tbsp olive oil
2 beets
Wash two beets, cube and roast in the oven at 425F until soft.
Put everything except the oil into the bowl of a food processor. Turn on the food processor and slowly pour oil through the feed tube until you reach the desired consistency.
By Angela MacDougall
Article: Take the Pantry Challenge
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