photo and recipe from

photo and recipe from



  1. Wash and trim 2 red beets and wrap them in tinfoil. Place them on a baking sheet and roast them for about an hour at 375 degrees until they are super tender.
  2. In a small fry pan, add 2 tablespoons of sesame seeds and cook them over a medium-high heat for about 5 minutes until toasted. Toss the seeds frequently to prevent them from burning. As they cook, they will release their natural oils and begin to stick together more, so have a spatula ready.

  3. When the red beets are fully cooked (you can tell by poking them with a knife), remove them from the oven and let cool. Then peel and cube them.

  4. Add the following ingredients to your food processor: 1 cup of chickpeas, 1 clove of garlic, the toasted sesame seeds, the roasted beets, 1/4 cup olive oil and 1/2 teaspoon salt. Puree.

  5. Add 1/2 of the juice of 1 lemon to the mixture and puree it. Add more lemon juice as needed.

2 Medium-sized Red beets

1 Cup cooked chickpeas

1 Clove garlic

2 Tablespoons sesame seeds

1 Meyer lemon

¼ Cup Extra Virgin olive oil

½ Teaspoon sea salt