- 1 beet, roasted
- 1/4 cup extra-virgin olive oil
- 1 Tbsp honey
- 1 (15 oz) can chickpeas, drained
- 2 Tbsp tahini
- 2 Tbsp lemon juice
- Salt and freshly ground pepper
Combine roasted beet with remaining ingredients and puree in a food processor. Add water to thin to desired consistency. Season with salt and pepper.