2 small red beets, cooked, peeled, cut in half – see kitchen note

2 garlic cloves, stem end trimmed, left whole

zest and juice from 1 large lemon, approximately 1 tablespoon zest and 2 tablespoons juice

2 tablespoons olive oil, plus more if needed

1/4 cup cold water

1, 16-ounce can chickpeas, drained and rinsed – see kitchen note

as needed, kosher salt

Method:

1.   In a food processor fitted with a blade attachment, add cooked beets, garlic, lemon zest and juice, olive oil, water, chickpeas, and salt. Pulse then run until smooth. Adjust seasoning to taste with salt and additional lemon juice if needed.

2.   Best served cold or room temperature with everything from pita chips to vegetables and pita sandwiches.

Kitchen Note:  To cook beets, simply wash, scrub and trim the stem ends. Cover each tightly in foil, place in a baking dish and bake in a preheated 400ºF oven until cooked and slightly soft to the touch, approximately 1 hour 20 minutes. Once cool enough to handle, use a pairing knife or gloved hands to remove skin before cutting into desired size. I always wear disposable gloves when working with beets as they can easily stain your hands. Chickpeas are also referred to as garbanzo beans.