Beet Chickpea Pasta with Lemon Tahini Sauce
4 medium-sized beets
2 Tbsp olive oil
A pinch of salt and pepper
¼ cup Soom Premium Tahini
1 minced garlic clove
½ cup ice-cold water (additional to thin if necessary)
2 Tbsp fresh lemon juice
1 Tbsp olive oil
1 tsp D’vash Date Syrup
⅛ tsp cayenne pepper
Salt and pepper to taste
1 Tbsp minced parsley
8 oz pasta
1 15 oz can of chickpeas
Additional salt, pepper, and crushed red pepper flakes, to taste
For the roasted beets
For the tahini sauce
For the pasta
Preheat the oven to 425F.
Wash the beets and slice into ½ inch pieces. Toss sliced beets with olive oil and a pinch of salt and pepper. Place on a prepared baking sheet. Roast in the oven until tender, about 20 minutes. Toss beets halfway through cooking.
While the beets are roasting, make the tahini sauce. In a blender, combine tahini, minced garlic, ice-cold water (additional to thin if necessary), lemon juice, olive oil, date syrup, cayenne pepper, minced parsley, and salt and pepper to taste and blend.
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente. Drain and return pasta to the pan.
Drain and rinse the entire can of chickpeas.
Add al dente pasta and chickpeas to a pan. Drizzle in half of the prepared tahini sauce and toss until well combined. Continue to add more sauce, while tossing pasta, until everything is evenly coated.
Add almonds and fresh parsley and season to taste with additional salt, pepper and crushed red pepper flakes. Divide between plates or bowls and enjoy. Taste and adjust flavors if necessary.
Dietary Preferences: Dairy-Free, Nut-Free, Soy-Free, Kosher, it can also be made GF if whole wheat pasta is substituted for gluten-free pasta.
Seasonality: Winter, Spring, Summer, Fall