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Ingredients
  • 1 small-medium beet (~5 ounces or 140g) (Note 1)
  • 1 (15-ounce/425g) can chickpeas, drained and rinsed (Note 2)
  • ¼ teaspoon baking soda
  • Heaping ⅓ cup (90g) good-quality tahini (Note 3)
  • 1 large lemon, zested and juiced (~ 3 TBSP juice) more as needed
  • 3 garlic cloves, chopped
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 1 heaping teaspoon kosher salt
  • Freshly cracked black pepper
  • ½ tablespoon extra virgin olive oil (optional, for richness)
  • subheading: For serving:
  • Extra virgin olive oil
  • 1 tablespoon Za’atar (optional; store-bought or homemade, see Note 4)
  • Chopped flat-leaf parsley
  • Homemade toasted pita chips, warm pita or flatbread, crackers, or crudités (see Note 5)
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