2 medium-sized beets

1 sliced shallot wrapped in foil

Sprinkle 1tbsp thyme on top and bake at 350 for about 1 hour or until tender

Let cool

In a food processor blend beets & shallot with 1 can each low sodium chickpeas & white beans

Add juice of 1 lemon

1 tsp Himalayan or sea salt

1 tbsp chia seeds

Blend until smooth

Use a melon baller or ice cream scooper

Roll balls in hempseeds (approximately 1/2 c)

Cover & chill in the refrigerator until serving