INGREDIENTS
6 oz
red beet (scrubbed clean)
1 15.5 ounce can
chickpeas (rinsed and drained)
1/3 cup
tahini
3 tbsp
lemon juice ((I use fresh lemon juice))
1/4 cup
ricotta
1
garlic clove (minced)
1 tsp
kosher salt
1/4 tsp
black pepper
1/4 tsp
ground coriander
olive oil for serving