- 4 medium beets peeled and roasted
- 1/2 cup garbanzo beans cooked and peeled
- 1 garlic clove
- 2 tbsp tahini
- 2 tbsp lemon concentrate
- 1/3 tsp salt
- 1 tsp ground cumin
- 2 tbsp water
- 1 tbsp extra virgin olive oil
- 1 tsp pumpkin seeds
- 1/2 tsp basil
Preheat oven at 450ºF. Wash and peel the beets with a potato peeler, then cut them in halves. Put them on the baking tray covered with parchment paper and place it in the oven for 30 minutes. Then, remove from the oven and poke a couple holes in the beets with a fork. Put back in the oven for 10 minutes.
Put all the ingredients in a blender and blend until smooth. Add any desired toppings.