1 lb oven roasted white beets - after having been peeled, trimmed & diced
1 16 oz can chickpeas rinsed and drained very well
6-8 Tbsp extra virgin olive oil
6-8 cloves of garlic - crushed & chopped
1 - 2 tsp Savory Accents HARISSA PASTE
11⁄2 tsp prepared horseradish
1 tsp dry mustard powder (Coleman’s)
11⁄2 tsp fresh lemon juice
Black pepper to taste - freshly cracked
salt to taste
2 - 3 tsp fresh chopped tarragon
Paprika - sweet or hot
(Makes about 3 cups)
1.Into a food processor add beets, chickpeas, olive oil, garlic, Savory Accents HARISSA PASTE, dry mustard, & lemon juice. Pulse to a smooth but a rather thick texture.
2.Add olive oil if too thick. Add black pepper, tarragon and adjust as needed with more olive oil. Add salt to taste. Taste & adjust with other previously used seasonings if desired.