Contributed by (Recipe adapted from “All Recipes” at http://vegetarian.allrecipes.com)

Ingredients

8 oz Chickpeas
1 large Onion, chopped
1 lb Beets
½ C Tahini
3 cloves Garlic, crushed
¼ C fresh Lemon juice
1 Tbs ground Cumin
¼ C Olive oil

Instructions

Place chickpeas in a large heavy saucepan and add onion. Cover with water and bring to a boil over medium heat. Cook until chickpeas are very soft. Drain, reserving 1 cup of cooking liquid. Allow to cool. Meanwhile, in a large saucepan cover beets with water and bring to a boil over medium heat. Cook until tender; drain and allow beets to cool before removing the skins and chopping. Puree beets in a food processor; add the chickpeas and onions, tahini, 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. Chill and serve with pita chips, taco chips, or fresh veggies. Also delicious as a sandwich spread.

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