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Ingredients
  • 2 cups cooked chickpeas (or from can), remove skins for a more smooth finish
  • 15 oz canned beets, drained  (or 8 oz fully cooked and cooled beets)
  • 3 tbsp tahini paste
  • 1 small garlic clove
  • Juice of ½ lemon, more if needed
  • Kosher salt
  • ½ tsp each cumin, coriander, and sumac (optional)
  • 2 ice cubes, more if needed
  • Extra virgin olive oil (I used Early Harvest Greek extra Virgin Olive Oil
  • Garnish (optional): feta cheese and parsley
  • subheading: To Serve:
  • Pita bread wedges or homemade pita chips
  • Veggies to dip
  • Cook Mode Prevent your screen from going dark
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