I've been trying to include more beans into my diet and in order not to get sick of my traditional chickpea salad, I had to change it up and eat them in a different form. This Beet and Chickpea dip is easy to make and it's delicious (and nutritious).
1 small beet (peeled and cut into small chunks) 2 gloves of garlic 1/2 can of chickpeas (can must be BPA free) juice of 1/2 a lemon salt to taste 1 tbsp of extra virgin olive oil 1 tbsp of water (optional) - depends on the consistency of the dip
1. Place beet and garlic on a baking pan and bake for 20 minutes (or until soft) at 350F. 2. When beets are done, place all ingredients in a blender or food processor until creamy. (I still had pieces of beet chunks but it didn't bother me - I need to invest in a better blender/food processor :) ) 3. Enjoy with crackers.