BEET & TAHINI DIP WITH PISTACHIO DUST

Combine cooked beets, white beans, tahini, olive oil, lemon juice, garlic clove, cumin, salt, and pepper in a blender and blend on high until smooth. Blend 3-4 times to achieve an extra smooth consistency. Season and adjust to taste with salt and pepper. Transfer to a serving bowl, drizzle with olive oil, and top with pistachio dust and freshly ground black pepper. Serve with Lundberg Farms Rice Cake Minis, as a dip. Alternatively, serve as a spread/topping for the rice cake minis. Finish with pistachio dust and freshly ground black pepper.