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LEAP
Ingredients
  • 12 oz. red beets, cooked, peeled and diced (1 to 2 beets)
  • ⅔ cup cooked and drained chickpeas (canned chickpeas are fine)
  • 2 large cloves garlic, peeled and smashed
  • 6 Tbsp. tahini
  • 2 tsp. fine sea salt (more, to taste)
  • ¼ cup freshly squeezed lemon juice
  • A generous pinch of cayenne pepper or smoked chile powder
  • 1 ½ Tbsp. pomegranate molasses (sorghum or maple syrup can be substituted)
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