Makes about 4 cups
1 cans of chickpeas (garbanzo beans) rinsed and drained
1/2 cup tahini
1/4 cup of fresh lemon juice
3 large garlic cloves minced
1 teaspoon ground cumin
3 medium beets cooled cooked – (Wrap beets in foil and cook at 425 degrees for 1 hour or until tender).
Water for blending
In food processor combine ingredients adding one beet at a time to get to the beet taste desired. Puree until creamy. If too thick, add a little water to get to desired consistency.
Transfer to serving bowl and garnish with sliced almonds, feta cheese, thinly sliced scallions, and sliced radishes. Or if you don’t have that handy, just use a pretty basil garnish.