- 2 medium cooked beets (about 8 ounces, peeled; here are 2 easy methods)
- 1 (15-ounce) can (or 1¾ cups cooked) garbanzo beans (drain and rinse, reserving a few tablespoons of the liquid)
- 3 tablespoons (46g) almond butter (may substitute tahini or cashew butter)
- 1 tablespoon (15ml) freshly squeezed lemon juice (plus an extra squeeze to taste)
- 1 teaspoon (5ml) balsamic vinegar
- 1-2 cloves garlic, minced
- ¼ teaspoon each cayenne pepper and ground cumin
- ¾ teaspoon kosher salt and a few turns of the pepper mill