Ingredients

The following ingredients have 10 Servings
  • 2 cups chickpeas
  • 2 medium beets cleaned and peeled (about 3/4 cup cooked and chopped)
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1/8 cup tahini sauce
  • 1/4 cup filtered water
  • 1/2 teaspoon ground cumin - optional

Instruction

  • Roast the beets: preheat oven to 375.
  • While the oven is heating, wrap the  beets in parchment paper, place them in a pan an roast them for 30 to 40 minutes until they become soft.
  • Remove the beets from the oven open up the parchment and allow them to cool until they are cool enough to touch.
  • While the beets are cooling off, place the garlic, tahini, and lemon juice into a food processor.
  • Process the garlic, tahini and lemon juice until it turns into a pasty texture.
  • Once the beets have cooled off, use a knife to remove the skin and roughly chop them.
  • Add the chopped beets and the chickpeas to the food procesor  with  the  tahini  and  lemon  juice  and  garlic.
  • Process the beets & chickpeas until they become crumbly.
  • Scrape down the sides of the bowl of the food processor, place the top on and process once more while pouring in a 1/4 cup of olive oil through the feed tube.
  • Adjust the consistancy of the hummus with water into a creamy texture, you may not need to use the entire 1/4 cup.