This recipe is a gorgeous addition to your meals, and can be used as a sandwich spread, a dip for vegetables or pita crisps, or as an appetizer on crostini with a sprinkle of goat cheese.

Serves 6-8

Ingredients

• 3 large beets roasted, peeled, and chopped into ¼ cubes
• 15 oz garbanzo beans cooked and rinsed
• 3 large cloves garlic, coarsely chopped
• 2 tbsp lemon juice (about 1/2 lemon)
• 1 ½ tsp ground cumin
• 1 ½ tsp smoked paprika
• 1 ½ tsp chili powder rounded
• ½ tsp red pepper flakes
• 1 tbsp fresh thyme
• ½ tsp sea salt
• 3 tbsp tahini
• ¼ cup vegetable broth

Optional Garnishes:

• Goat cheese (plant-based or dairy)
• Fresh thyme
• Black sesame seeds
• Drizzle of olive oil

Instructions:

1. Place all ingredients except tahini and vegetable broth into the food processor. Pulse for 2-3 minutes, scraping down the sides with a spatula as needed to coarsely chop and combine the ingredients.
2. Add tahini through the top opening and pulse to combine. Pour in vegetable broth with the motor running, adding liquid to your desired thickness.
3. Place in a bowl or spread on crostini, garnishing with crumbled goat cheese, fresh thyme, black sesame seeds or a drizzle of olive oil as desired.

Adapted from Edible Education Experience