Beet Hummus With Goat Cheese

Beet Hummus with Goat Cheese

Kali Nandi
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Ingredients
  

  • 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 TSP lemon juice

Instructions
 

  • 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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