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Ingredients
  • 3 small red beets trimmed, approximately 7 oz
  • 2 cups cooked chickpeas
  • ¼ cup tahini
  • 1 tablespoon extra virgin olive oil plus extra for drizzling when serving
  • 1 clove garlic
  • 1 lemon juiced
  • ½ teaspoon ground cumin optional
  • ¾ teaspoon fine sea salt
  • 8 tablespoons cold water start with 4 tablespoons
  • Microgreens or parsley for garnish, optional
  • Sesame seeds for garnish, optional
  • Make Recipe
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