3 medium beets, about 3/4 pound
2 garlic gloves
1 can 15 oz chickpeas, rinsed and drained
2 T tahini
1 1/2 t kosher slat
1/2 t cumin
1/2 t corainder
1/4 sour cream
1/3 C lightly packed fresh flat-leaf parsley
1/3 C olive oil (or sunflower oil)
1Preheat over to 375 degrees.
2Wrap beets all together in aluminum foil and bake until tender - 45-60 min. Remove the skin by rubbing them with paper towels.
3Fodd process beets and garlic.
4then add the chickpeas, tahini, salt, cumin, and coriander and process again. Spoon in parsley and sour cream, then with the machine running, drizzle in the oil. Process until smooth and slightly creamy.
5Salt to taste.