Beet and Chickpea Puree

This easy puree is good for children as well as for busy people. Lovely for pitta doshas. Serve warm or cold.

Makes:  6 servings

Ingredients:

1 ½ cups         cooked chickpeas

1 cup cooked beets

½ tsp hing

2 tsp tahini, or more, to taste

4 tsp lemon juice

2 tsp sesame oil or olive oil.

2 tsp cumin

1 clove         garlic

salt         to taste

Directions:

Put all the ingredients in a food processor or blender and mix until a good consistency is achieved. Add water, if needed.

 

To cook dry chickpeas: soak overnight the dry chickpeas in water with 1 tsp baking soda. Cook them in water and salt for about 1½ hours, or in an instant pot or pressure cooker according to the manufacturer's instructions.