In the food processor, place beets, chickpeas, tahini, balsamic vinegar, salt. Pulse till well blended and smooth.
Add pecans last, gently pulse so they’ll be crushed into small pieces but not completely blended.
Serve with some with crackers, sliced vegetables, or as a spread for the toast or sandwich.
-Also great with toppings such as hemp seed, parsley, arugula, goat cheese.
-I used “oven-cooked” beets that were roasted in the tin foil the day before. Beets could also be purchased already cooked to save time.
-To roast beet in the oven: preheat oven to 400. Peel and cube beets, make a pocket out of tin foil, place beets inside, and roast for about 20 minutes tightly closed in the “pocket.”
Natalia is a recipe developer, food photographer, and home cook. She started Flavorful Home to document easy real food recipes perfect for busy families. She loves creating flavorful and nutritious meals while keeping the cooking process simple and joyful!