– 3 pita round – 2 tablespoons extra virgin olive oil – kosher salt and black pepper – 2 small red beets, boiled and roughly chopped – 1 15-ounce can of chickpeas, drained and rinsed – 3 tablespoons tahini – Juice of 1 lemon – 1-2 garlic cloves, minced – 1 tablespoon olive oil – ½ teaspoon salt
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