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3 medium beets, leave the skin on
1 tsp organic olive oil
1/4 cup diced onion
2 cloves garlic, finely chopped
1 tsp ground cumin
1 cup chickpeas
1/4 cup tahini
1/4 cup water
1/4 cup lemon juice
Cook beets in a large pot of boiling water for 40 minutes or until tender. When cooled, peel beets and roughly chop. Set aside.
In a medium frypan, heat oil over medium heat. Add the onion, garlic and cumin and cook, stirring often, until onions are soft, 5-10 minutes.
Add beets, onion mixture, chickpeas, tahini, water and lemon juice to a food processor and puree until smooth.
Serve immediately or store in an airtight container in the fridge for up to 3 days.
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