from “Bad Manners: Party Grub”

  • 1.5 pounds beets, roasted, peeled, and chopped
  • 1.5 cups chickpeas (15 ounce can, drained and rinsed works)
  • 3 gloves garlic (or more)
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt

Topping: Walnut-Herb Crumble

  • 1/4 cup walnuts, toasted
  • 3 tablespoons minced fresh dill
  • 3 tablespoons minced green onions
  • pinch of salt

1. In a food processor or blender, combine the beets, chickpeas, garlic, tahini, olive oil, citrus juices, and salt. Run until everything looks smooth. Add a tablespoon of water if it’s getting caught up.

2. To make the crumble: Chop up the walnuts tiny and mix them in a small bowl with the dill, green onions, and salt.

3. Sprinkle the walnut-herb mixture over the dip and serve (cold or room temp).  It can be made the day before, but do not make the crumble until day of so everything stays looking nice and green.

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