Ingredients:

- 1 can No sodium Chickpeas (15 oz)

- 8 ounces roasted beets, corasely chopped

- 5-6 sprigs of cilantro

- 1 chopped Jalapeno

- 1/4 cup tahini

- 1/4 cup extra virgin olive oil

- 1/4 cup lemon juice

- 1 clove garlic

- 1 tsp cumin powder

- 1 tsp smoked paprika

- 1/2 tsp sea salt

Method: In a food processor, add chickpeas, beets, tahini, lemon juice, garlic, cilantro, jalapeno, cumin, paprika and salt. Puree it well. Add olive oil little by little while blending. Blend it till its smooth for 2-3 mins. Have it with carrots, celery and pita chips.