3 medium beets, peeled and chopped into 1″ cubes then roasted
4-6 cloves of garlic, roasted with the beets
2 cups cooked garbanzo beans
1 cup cooked cannelini beans (if using canned, no need to cook)
2 lemons, juiced
1/2 cup of olive oil
1 Tablespoon of sesame oil
sea salt and black pepper, to taste
Roast the beets and garlic at 350 degrees Fahrenheit for 45-60 minutes; you should be able to pierce the beets with a fork when done. Set aside 1/4 cup of beets, chop into small cubes; use for garnish.
Let the beets cool, then put into food processor with garlic, beans, lemon juice and oils.
Blend until smooth, garnish with 1/4 c. of beets, salt and pepper to taste. Also good served with a basil garnish.
Serve with toasted bread, pita chips or vegetable slices. Serves 10-12
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