Beet Dip

makes about 3 cups


2 medium beets, trimmed and scrubbed

1 15 oz. can of chickpeas, drained and rinsed

1 spicy pepper such as jalapeño or ají dulce, seeded and chopped (optional)

2 cloves garlic, peeled

¼ cup olive oil

zest of one lemon, grated

3 Tablespoons lemon juice

1½ teaspoons horseradish

½ teaspoon black pepper

¼ teaspoon salt


  1. Heat oven to 350 degrees. Place beets in a baking dish with ¼ cup of water. Cover tightly with foil and bake until beets are tender, about 1 hour. When beets are cool enough to handle, rub off skins and cut into large chunks.
  1. Combine all ingredients in a blender or food processor and blend until smooth.
  1. Serve with vegetable sticks or whole grain crackers or pita chips.