- 1 cup Beet Red Cleveland Kraut
- 3 tbsp Beet Red juice
- 3 tbsp Tahini
- 1/2 cup Water
- 1 tbsp Lemon juice
- 1 Can of garbanzo beans 15.5 oz / 439g
- 2 tbsp Olive oil
- Salt & pepper
- Place the Beet Red & Juice in a food-processor and process until creamy.
- Add tahini, water and lemon juice and process for 1-2 minutes.
- Add in chickpeas, salt & pepper and process until creamy.
- Garnish with olive oil & pepper & cilantro or parsley.
Check out these other great recipes