Beet Hummus
Serves: 8
Ingredients
1 C dried chickpeas, covered and soaked overnight in water
1 medium onion, quartered
3 garlic cloves, peeled and crushed, tough ends removed
1 lb. beets, tops & ends, rough & stringy parts removed, chopped into 1/2" dice
½ C tahini
Juice of 1 lemon
1 T dill
¼ C olive oil, plus extra for drizzling
¼ t unrefined sea salt, or to taste
freshly ground black pepper
Directions
Drain soaked chickpeas and put them in a large, heavy-bottomed saucepan with the onion. Cover with water and bring to a boil. Cook for 1 hour or until the chickpeas are very soft. Drain, reserving 1 C of cooking liquid. Allow chickpeas to cool.
Cook beets in a medium saucepan with enough water to cover by 1", about 25 minutes, or until soft. Drain and place in food processor with chickpea and onions, tahini, garlic, lemon juice, dill, salt and pepper and process until smooth. Slowly add reserved cooking liquid and olive oil while the machine is running. Blend until thoroughly combined and of the consistency you desire. Taste for salt and lemon; add more if you desire. Scoop into a small bowl and drizzle with a little olive oil to serve. Garnish with a sprig of dill in the center. Enjoy.
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