This is one of my favorite Dips, and it is always a crowd-pleaser. Another great addition to your healthy yet delicious Super Bowl Appetizers. It is the perfect Dip for Crudites, or whatever your heart desires (awesome as a sandwich spread, too).
3 large garlic cloves, peeled*
2 cups cooked Garbanzo Beans, (or 1 15.5 oz can, drained)
1/3 cup Tahini (sesame seeds paste)
1/3 cup fresh lemon juice
1 cup roasted Beet Roots (or pickled Beets)
1 tbsp Unfiltered Cold Pressed Olive Oil
Salt and Pepper to Taste
1) Using a Vegetable Scrub, scrub the outside layer of the Beet Roots to remove the brownish, tick part. Don’t peel it, specially if you are using organic Beets, a lot of the nutrients are in the peel. Pat dry, cut into same size pieces so they roast evenly ( about 4 pieces per Beet). Place them in a sheet pan lined with parchment, sprinkle salt, pepper, and rub olive oil on them. Place at pre heated oven at 375F for about 45 minutes. Let Beets cool until they are warm.
2) In a Food Processor, add the Beets, Garlic, Garbanzo Beans, Tahini, lemon juice, garlic, and salt and pepper to taste. Pulse, scraping the bowl until it becomes a smooth paste.
3) Transfer to a bowl, cover and refrigerate for about a week. Can be made one day ahead, in fact the flavors will marry and it will taste better if made the day before.
* Garlic can be roasted unpeeled together with the Beets for a more subtle garlic flavor. If you don’t mind a strong garlicky flavor, go ahead and add it peeled and raw to the food processor