By Sarah Simms
Lady & Larder
Los Angeles, CA
Ingredients
1 large county line Detroit red beet, scrubbed and peeled
1 can chickpeas (15 oz) rinsed and drained
1/4 cup tahini
1/3 cup fresh lemon juice
1 clove garlic, micro-planned
3/4 cup olive oil or more, to taste
kosher salt, to taste
Garnish with black sesame seeds or poppyseeds
Process
We sous vide the beet here at the shop (185 degrees for 3 hours) but you can roast in oven in tin foil at 400 for an hour or boil in salted water until tender - whichever method you prefer. Once peeled beet is tender, cool completely. Add to blender (if you have a vitamix, use it!) or food processor with all ingredients and pulse until creamy and beautiful. Season to taste. Store in fridge for up to 7 days.