1 can organic chickpeas (set juice aside)
2 medium-sized beets (or 4 small)
2 tbsp tahini
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp sea salt
1 clove of garlic (optional)
Wrap the cleaned beets in tinfoil and roast at 400 degrees F for approximately 30 minutes (or until soft with a fork). Remove them from the oven and allow them to cool before removing the skins (should peel off easily, but can also peel it off with a knife). Add all ingredients to a food processor or high-powered blender and blend until smooth and creamy. Add more lemon juice or chickpea juice until you get the smooth consistency that you love. Serve with your favorite vegetables!
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