Too much tahini and I didn't love the combo of chickpeas and beets, they seemed to cancel each other out, the umami-ness of the chickpeas was overcome by the bitter earthiness of the beets.
So, I made this as written (less tahini- I figured I could add more if it needed it) and it was okay, definitely not as delicious as I hoped and I think using canned beets would really downgrade the flavor (I roasted the beets for this dish; wash beets, cover in foil and bake just like a potato for about 70 minutes, they keep well if you want to do this in advance).
So the next time I made this I left out the chickpeas, reduced the tahini by 1 1/2 Tbsp, same with the olive oil, I just used two Tbsp. I also added a salt, almost a teaspoon of Kosher, and a generous sprinkle of red pepper flakes for a little extra oomph. The color was electric, I got so many comments on it and once people ate it they were glued to the bowl. Definitely party worthy with some tweaking.
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Too much tahini and I didn't love the combo of chickpeas and beets, they seemed to cancel each...