Pink Hummus

1 can chickpeas

1 lg onion, chopped

1 lb beets (4 medium sized)

1/2 c tahini (sesame seed butter, look in the health food section of your local grocery store)

1 tsp garlic salt

1/4 c fresh lemon juice

1 tbsp ground cumin

1/4 c olive oil


1. Cook onions till translucent, let cool.

2. 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. (this takes a LONG time)

3. Puree beets in a food processor; add the chickpeas and onions, tahini, garlic salt, 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. Drizzle with a little olive oil.