YIELD: Makes 3 cups
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
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