INGREDIENTS
1
beet, (boiled until fork-tender, peeled, and chopped)
2 cloves
garlic
2 tbsp
tahini
1 1/2 cups
canned garbanzo beans, (drained and rinsed)
1/3 cup
fresh lemon juice, (from about 2 lemons)
1/2 cup
olive oil, (plus more for serving)
Kosher salt