by Melinda D. Maryniuk, MEd, RD, CDE
Try this delicious dip with lots of raw veggies. It’s perfect way to elevate your healthy snack!
Nutrition facts: 2 Tbsp serving Calories: 65 Carbs: 5 grams Fat:5 grams Protein: 1.5 grams
1 large roasted beet (about 1 cup chopped)
1 15-oz can chickpeas (rinsed)
¼ cup tahini
¼ cup extra virgin olive oil
¼ cup lemon juice
1-2 cloves garlic, minced
1 tsp ground cumin
½ tsp salt
Wash a large fresh beet and rub it with olive oil. Wrap it in foil and roast it a 425 degree oven for about 40 minutes or until soft (you can use canned beets). Combine chickpeas, beets, tahini, oil, lemon juice, garlic, cumin and salt in a food processor. Puree until very smooth, 2 to 3 minutes. Serve immediately or cover and chill.
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