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Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

This is a recipe I made years ago from a vegetarian cookbook. It not only tastes great with a slight sweetness from the beets, it also has a beautiful color. The recipe calls for dried chickpeas, but there's no reason you can't use canned ones, though remember you would need a lot more than 8 oz if they're already cooked--!

Ingredients Nutrition

Directions

  1. Soak the chickpeas overnight and then cook for 1 hour or until they are very soft. Drain, reserving 1 cup of cooking liquid. Allow to cool.
  2. Cook the beetroot in a large pan of boiling water until tender. Drain and allow to cool slightly before removing skins (Alternately, you could peel them prior to steaming).
  3. Chop the beetroot and place in a food processor, in batches if necessary. Add the chickpea and onion mixture, tahini, garlic, lemon juice and cumin; process until smooth.
  4. Slowly add reserved cooking liquid and olive oil while the machine is running. Process until mixture is thoroughly combined.
  5. Drizzle with a little olive oil and serve with crackers, bread, veggies, etc -- .