- 2 cloves garlic
- 1/3 cup grated raw beets
- 2 cups cooked garbanzo beans
- 1 cup Firefly Kitchens Ruby Red Kraut (just the kraut, no brine)
- 3 tablespoons tahini
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
Toss garlic, grated beets and Ruby Red Kraut into a food processor and blend well. Add the rest of the ingredients and blend to desired consistency.
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