1 Large red beet cubed and roasted or boiled until soft

1.5 cups cooked chickpeas, drained and rinsed (reserve 2-3 tablespoons of aquafaba)

2-3 tablespoons of aquafaba or warm water

3 tablespoons peanut butter (or traditional tahini paste)

2 garlic cloves, minced (allow to rest for a few minutes to maximize health benefits)

1/2 lemon juiced, plus more to taste

1/2 teaspoon ground cumin

Extra virgin olive oil to drizzle

Salt to taste

Prepare beets by removing greens, peeling and cubing. Add prepared beets to an oven-safe dish with a 1/4 cup of water and roast at 400 degrees for 30-45 minutes or until fork-tender. If preferred, you may also boil the cubed beets until tender. Add cooked beets, chickpeas, aquafaba (or warm water), peanut butter (or tahini), minced garlic, lemon juice, cumin and a pinch of salt to a blender or food processor and blend until smooth. Add additional salt, lemon or extra virgin olive oil to balance the flavor and reach desired consistency.

We chose to use peanut butter in this recipe to balance the earthiness of the beets and give it some extra flare!

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