The pretty color of this vibrant dip makes it a lovely choice to serve on Mothers Day.
In blender or food processor combine one 15-ounce can of cannellini beans, rinsed and drained; 1/4 cup tahini; 2 tablespoons lemon juice; one 15-ounce can of sliced beets; 1 tablespoon prepared horseradish and 1/2 teaspoon salt. Cover, blend or process until nearly smooth, scraping down sides as needed. Garnish with mint.
Recipe adapted from Cooks Secrets magazine, August 2013