Beet Hummus

8 oz. dried chickpeas

Tamari, to taste (a fermented soy sauce)

1 large onion

¼ c. olive oil

1 lb. beets

Parsley, chopped up

½ c. tahini (sesame seed paste) – found by the nut butters in the grocery/natural foods store

3 cloves garlic, crushed


¼ c. lemon juice

Black Pepper

1 Tbsp. ground cumin

Place the chickpeas and onion in a large, heavy-based pan, cover with water and bring to the boil.  Cook for 1 hr or until chickpeas are very soft.  Drain, reserving 1 c. of cooking liquid; allow to cool.  Cook the beets in a large pan of boiling water until tender.  Drain and allow to cool slightly before removing skins.  Chop the beets 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.  Slowly add reserved cooking liquid and olive oil while the machine is running, until hummus is desired consistency.  Process until mixture is thoroughly combined.  Adjust all ingredient amounts until it tastes just right for your own tastebuds – this is a pretty forgiving recipe. Drizzle with a little olive oil and serve with raw veggies or a pita sandwich, etc.  Heather acquired this recipe while traveling in New Zealand.


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