2 medium-sized red-colored beets
1 cup of chickpeas
1 clove of garlic clove
2 tbsps of sesame seed products
1 meyer lemon
Extra virgin essential olive oil
Ocean salt
1. Clean and trim the red-colored beets after which wrap them in tinfoil. Put them in baking dish with 1/8 inch water and roast them for around an hour at 375 levels.
2. In a tiny sauce pan, add two tbsps of sesame seed products and merely enough essential olive oil to coat. You won't want to dominate the sesame seed flavor with essential olive oil.
3. Prepare them on the medium-high warmth for around a few minutes, or when needed. Once the mixture appears like the photo below, take them off in the stove.
4. Once the red-colored beats are fully cooked (you are able to tell by poking all of them with a knife) then take them off in the oven and let prepare. Once cooled, peel them and cube them.
5. Add the next elements for your mixer: the cup of chickpeas, the 2 tbsps of toasted sesame seed products, the roasting beets along with a pinch of salt.
6. Add 1/2 from the fresh lemon juice towards the mixture and puree it. Increase the lemon when needed.
7. Salt to taste and serve. Enjoy!
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