This recipe is inspired by the beet-tehini salad by Michael Solomonov of Zahav, adapted for use during Passover when sesame (tehini) is not allowed. This is a rich earthy salty-sweet spread. It’s great with eggs, or if you’re not observing Passover, spread on bread with a creamy cheese.
Vegetarian
Felafel
NOTE: this recipe is under development. Subbing chickpea flour for wheat to make them gluten free is a bit heavy. My next experiment will be to use some hummous, blended until creamy and fluffy, to see if this balances well.