For the grownups, this serves as both a dessert and an after-dinner beverage. For large ice pop molds, this recipe yields enough. Although it may be tempting to add extra gin, do not since they will not freeze well. At your subsequent cookout, these will definitely be a success!
| Prep Time: | 15 mins |
| Cook Time: | 39 mins |
| Additional Time: | 1 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 large beets
- 1 head garlic, halved crosswise
- 1 tablespoon extra-virgin olive oil
- 1 pinch salt and ground black pepper to taste
- 1 (15 ounce) can chickpeas, drained and rinsed
- ¼ cup extra-virgin olive oil
- 1 ½ lemons, juiced
- 2 tablespoons tahini
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ cup plain Greek yogurt (Optional)
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Poke beets all over with a fork; transfer to a microwave-safe bowl. Cover bowl with plastic wrap, leaving some room for air to escape. Cook beets in the microwave for 4 minutes. Wrap each beet with aluminum foil and place on a baking sheet.
- Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap each half with aluminum foil and place on the baking sheet.
- Bake in the preheated oven until beets are tender when pierced with a fork, about 35 minutes.
- Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor.
- Squeeze garlic cloves into the food processor. Drizzle in any olive oil remaining on the aluminum foil. Add chickpeas, 1/4 cup olive oil, lemon juice, tahini, cumin, salt, pepper, and cayenne. Pulse until combined. Add Greek yogurt; process until smooth.
Nutrition Facts
| Calories | 253 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 437 mg |
| Sugars | 6 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |