Author: Minneapolis Public School Culinary Team, inspired by Wise Acre Eatery, a True Food Chef Council Member
3 cups garbanzo beans (canned or cooked)
1 cup beets, peeled and diced (you can use canned beets if canned only in water)
½ cup olive oil
½ cup tahini (ground sesame)
½ cup lemon juice
¼ cup garlic, finely chopped
½ tsp salt
¼ tsp pepper
Approximately ½ cup water
To cook the beets, fill a 2 quart pot with 4 cups water and bring to a slow boil. Peel beets. Dice into ½ inch cubes. Carefully place beets in slowly boiling water until tender, about 15-20 minutes. Check beets are tender by poking with a fork. Drain beets. Rinse with cool water, and drain again.
In a food processor puree garbanzo beans, beets, olive oil, tahini, lemon juice, garlic, salt, pepper and ¼ cup water.
Pulse ingredients in food processor slowly adding water until the desired consistency is achieved.
Recipe by Rootopia at http://rootopia.com/creamy-beet-hummus/