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Ingredients
  • 1 14-ounce can chickpeas, drained and rinsed
  • 1 medium golden beet (raw), peeled, and quartered (4-inch diameter)
  • 4 to 6 tablespoons fresh lemon juice (2 lemons)
  • 4 medium garlic cloves
  • ¼ teaspoon fine grain sea salt, plus more to taste
  • 2 tablespoons tahini (optional)
  • ⅓ to ½ cup ice water
  •  
  • ¾ teaspoon round turmeric (optional)
  • pinch of saffron (optional)
  • 3 tablespoons nutritional yeast (optional)
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