Ingredients
15-ounce can chickpeas, drained and rinsed
½ cup peeled and chopped roasted beets
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon pepper
Instructions
Combine chickpeas, beets, olive oil, lemon juice, salt and pepper in a food processor. Cover and process until smooth, scraping down sides as needed.
How to roast beets: Preheat oven to 400 degrees F
Wrap beets in foil and seal tightly. Bake for 45 minutes or until tender when pierced with a knife. Cool
Use a paper towel to run skins off beets. Chop coarsely.
Adapted from EatRight.org