YIELD: Makes 3 cups

INGREDIENTS

1/3 cup – olive oil

2 T – honey, such as wildflower, orange blossom or clover

1 – large lemon, juiced, with zest from lemon

3/4 cup – tahini

1/4 cup – white vinegar

1 – red beet, roasted and peeled, quartered (should equal 1/2 lb. after roasting and peeling)

16 oz. can – chickpeas (garbanzo beans), drained

1 clove – garlic, peeled

1 – jalapeno pepper, seeded, quartered

1/4 tsp. – sea salt

1/4 tsp. – ground black pepper

1 part – feta or queso fresco, crumbled

DIRECTIONS

Place ingredients for spread into a blender in the order listed; secure lid.

Select the lowest speed and slowly increase to high, blending for 45 seconds to 1 minute until desired consistency is reached.

Serve sprinkled with crumbled topping.

Recipe courtesy of Chef Bev Shaffer – Manager, Recipe Development at Vitamix