- 15 oz. can beets
- 15 oz. can garbanzo beans
- ¼ cup tahini (sesame seed paste)
- Zest and juice of 1 lemon
- ¼ tsp. ground cinnamon
- Pinch of ground cloves
- Pinch of coarse salt
- 4-6 Tbsp. extra virgin olive oil
Directions1. Combine all ingredients, except oil, in a food processor. Puree while drizzling oil through vegetable shoot, until desired consistency is reached. Taste and adjust seasoning, if necessary. 1. Serve with fresh cut veggies, whole grain pita bread or crackers.
Calories 220, Total Fat 14g (Saturated 2g, Trans 0g), Cholesterol 0mg, Sodium 300mg, Total Carbohydrate 18g (Dietary Fiber 5g, Sugars 5g), Protein 6g, Vitamin A 0%, Vitamin C 10%, Calcium 4%, Iron 10% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 8 servingsGluten Free Summer Dairy Free Sodium Smart Vegetarian Winter New Year's Fall Vegan Snack Appetizer Spring Side Dish Mediterranean