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Parve
Easy
20 Servings
Allergens 
45 Minutes
Diets
This delightfully sweet, earthy, and tangy take on a classic favorite dip is packed with immunity-boosting and detoxifying vitamins and minerals. Try including this with your “salatim” (appetizer dips course) or on your challah!
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
3 beets about 3 inches in diameter, raw (or use 3 Gefen Organic Beets and skip the roasting step)
1 (16-ounce) can chickpeas, drained, or 1 bag Gefen Organic Chickpeas
1 cup raw cashew pieces (soaked in water for a few hours if your food processor isn’t amazing; drain before using)
2 tablespoons Baracke Tahini
7 tablespoons lemon juice (from about 2 and 1/2 lemons)
2 to 2 and 1/2 teaspoons salt
1 tablespoon water
black and white sesame seeds
parsley
lemon wedge
Preheat oven to 400 degrees.
Peel and dice beets into 3/4-inch cubes (does not need to be exact).
Arrange on Gefen Parchment Paper-lined baking sheet and bake for about 30 to 40 minutes until pretty easy to stab with a fork but ideally not blackening at the edges (a little is okay).
Put all remaining ingredients (except for garnishes) into the food processor and blend for about five minutes until very creamy and not at all grainy.
Top with optional garnishes and enjoy!
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