1 small roasted beet (roast 2 hours ahead of time)

1 15 oz. can (1¾ cups) cooked chickpeas, mostly drained

zest of 1 large lemon

juice of 1/2 a large lemon

healthy pinches of salt and black pepper

2 large cloves garlic, minced (or less, to taste)

2 heaping Tbsp tahini

1/4 cup extra virgin olive oil

Scrub a small-ish beet well, and remove the 2 ends. Place on aluminum foil, drizzle with olive oil, and wrap the beet up. Roast at 375 for 1 hour. Cool to room temperature.

To serve, garnish with parsley or cilantro and surround with raw veggies or Late July chips! Will keep in the fridge for up to a week.

Submitted by Marie, adapted from minimalistbaker.com