3/4 cup canned or boxed chickpeas
1 large beet
2 Tbsp extra virgin olive oil
3 garlic cloves, chopped
4 Tbsp lemon juice
Chop the beet.
In a small pot, add water and bring to a boil. Place the beet into the boiling water.
Place the chickpeas into a food processor or high-speed blender and add the extra virgin olive oil, garlic, lemon juice and beet, once boiled.
Blend until you reach your desired consistency.
Adjust with salt, to taste.