Take advantage of winter beets to make this fresh, vibrant snack. It’s so pretty that it even catches kids’ attention.
Recipe and photograph by Sarah McCullen 2 medium-sized beets, roasted 1 can chickpeas ½ cup tahini Zest and juice of 2 lemons 2 tablespoons olive oil 3 tablespoons minced garlic 1 tablespoon cumin Salt, to taste
Fresh parsley, to garnish In a food processor, blend beets. Add chickpeas, and pulse until well combined. Add tahini, lemon zest and juice, and olive oil while the processor is running. Blend for 2-3 minutes; then add garlic, cumin and salt. Garnish with fresh parsley, and serve with pita bread, crackers or fresh vegetables.