INGREDIENTS
1 can
chickpeas, drained and rinsed
1
small beet, roasted
3 cloves
roasted garlic (or 1 fresh clove)
1/4 cup
tahini
2 tbsp
lemon juice
2 tbsp
olive oil (more for drizzling)
1/2 tsp
cumin powder
1/2 tsp
sea salt
black + cayenne pepper
parsley for garnish