Get your dipping fingers ready! If you are a beet fan, this is a great new way to enjoy this wonderful root vegetable. Makes one heck of an appetizer snack![recipe servings=6-8 time=40 Minutes difficulty=medium]
3 Medium Red Beets, Chopped
4 Tablespoons Olive Oil, Divided
1 Teaspoon Kosher Salt, to Taste
1 Garlic Clove
1 Teaspoon Ground Coriander
1 (15-oz) Can Chickpeas, Drained and Rinsed
1 Lemon, Juiced
Sesame seeds, for Garnish
- Preheat the oven to 400°F. Place the beets on a baking sheet, toss with 2 tablespoons olive oil and a big pinch of salt. Roast for 30 minutes, until fork-tender.
- Transfer the roasted beets to a food processor, along with the garlic, coriander, chickpeas, lemon juice, and a ¾ teaspoon salt. Blend until smooth, adding more olive oil as necessary to reach desired consistency. To serve, drizzle with olive oil and sprinkle with sesame seeds.