2 beets

1/2 can of chickpeas

1/4 cup of tahini

3 ounces of French feta

2 Tablespoons of Pompeian Robust Extra Virgin Olive Oil

1 garlic clove

Juice of 1 lemon

Fresh dill and mint

Sea salt and freshly ground black pepper


  1. Boil 2 beets in water for 1 hour and peel.
  2. Combine beets, chickpeas, tahini, feta, Pompeian Robust Extra Virgin Olive Oil, garlic and lemon juice in a food processor and blend until smooth.
  3. Season with salt and pepper to taste.
  4. Top with more Pompeian Robust Extra Virgin Olive Oil and roughly chopped dill and mint.
  5. Serve with lavash or pita.