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.