Recipe and photo by Sara from Nourished Ways
Dip into this crowd pleaser using our tahini and red beets to brighten up your table. Vegan, Gluten-Free, Whole30.
2-3 small red beets, precooked
1 cup of canned garbanzo beans
2 Tbsp Artisana Organics Tahini Butter
1 fresh lemon, squeezed
1 Tbsp apple cider vinegar
1 garlic clove
½ cup olive oil (add more if needed)
Salt and pepper to taste
Place all ingredients into the food processor.
Pulse, then blend until a smooth creamy texture.
Add more oil or a little water if necessary.
Drizzle olive oil on top, Serve and Enjoy.
*stays good in the fridge for a week.