Beetroot Hummus

“Beets are packed with nutrients. Start soaking chickpeas overnight.”

Ingredients:

• 8 ounces
  
  chickpeas


• 1 large
  
  onion, chopped


• 1 pound
  
  beets


• 1/2 cup
  
  tahini


• 3 cloves
  
  garlic, crushed


• 1/4 cup
  
  fresh lemon juice


• 1 tablespoon
  
  ground cumin


• 1/4 cup
  
  olive oil

Directions:

• In a large bowl , cover with cold water and soak chickpeas overnight.


• Let chickpeas and in a large heavy saucepan ; Covering onion with water and bring to a boil over medium heat . Cook for 1 hour or until chickpeas are very soft . Let the reservation 1 cup cooking liquid . Allow to cool .


• Meanwhile, in a large saucepan cover with water and bring to a boil beets over medium heat . Cook until tender ; Drain and allow beets before cooling the skins and hoes .


• Beet puree in a food processor ; the chickpeas and onions , sesame paste , garlic , lemon juice and cumin. Process until smooth. Slowly while the machine is running , pour in the reserved cooking liquid and olive oil. Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil .

Beetroot Hummus