*Recipe courtesy of Erin Hudson: @erinhusdon25
- 1 15 oz can chickpeas, drained
- 1 large beet
- ¼ cup Greek yogurt
- ¼ fresh lemon juice
- ⅓ cup tahini
- 3 tbsp Durant Olive Mill EVOO
- Salt, pepper and a dash of coriander
- Adjust oven rack to middle position and heat oven to 425 degrees
- Wrap beets in tin foil and bake for an hour
- Let cool. Remove skin and slice into small chunks
- Add beets and all other ingredients to food processor, process until smooth
- Spread on toast, use as a dip or sandwich spread!
