by Christopher Totaro
Editor's note: Chris submitted this before July 4th, and though we're just posting it now, we think it's an amazing recipe for a barbecue any time!
2 large red beets
1 15.5-oz can chickpeas, rinsed
3 tablespoons tahini
2 tablespoons extra-virgin olive oil (plus extra for roasting beets & garlic)
juice from 1/2 lemon
4 cloves garlic
2 sprigs fresh dill
3 teaspoons dried cumin
salt & pepper, to taste
✼ Preheat the oven to 500°F
✼ Lay beets on two layers of tinfoil and drizzle with olive oil, salt, and pepper (I also spray the beets with coconut oil spray so that the salt and pepper stick nicely)
✼ Wrap tightly and place in pre-heated oven for one hour and fifteen minutes
✼ After an hour of roasting add the garlic cloves to the tinfoil package so that the garlic can roast with the beets for about fifteen minutes
✼ Remove the tinfoil package from the oven
✼ Once cool enough to handle, quarter the beets and place it in a high-speed blender
✼ Add the chickpeas, tahini, olive oil, lemon juice, garlic, dill, salt & pepper.
✼ Blend on high speed until smooth
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