- 1 can chickpeas
- 2 red beets
- 1/2 cup almond pulp
- 2 cloves of garlic
- 1/2 lemon (juiced)
- 1 tbsp olive oil
- Peel and cut beets into small cubes. Cook them in the medium-size pot for about 30 minutes until beets are tender. Drain and set aside to cool down.
- Once the beets are cooled down place them with the rest of the ingredients into a food processor.
- Add salt and pepper to taste.
- Keep in refrigerator for up to 3 days.