• 12 oz. red beets, cooked, peeled and diced (1-2 beets)
• 2/3 cup cooked and drained chickpeas (canned chickpeas are fine)
• 2 large cloves garlic, peeled and smashed
• 6 Tbsp. tahini
• 2 tsp. fine sea salt (more, to taste)
• 1/4 cup freshly squeezed lemon juice
• A generous pinch of cayenne pepper or smoked chile powder
• 1 1/2 Tbsp. pomegranate molasses (sorghum or maple syrup can be substituted)

1. Combine all ingredients in the bowl of a food processor. Process until smooth. Adjust salt or lemon taste. Eat room temperature or chilled.

Recipe from David Lebovitz's cookbook, My Paris Kitchen.