INGREDIENTS

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)

 

 INSTRUCTIONS:

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.