Beet Hummus
Makes about 4 cupsIngredients:1 cans of chickpeas (garbanzo beans) rinsed and drained1/2 cup tahini1/4 cup of fresh lemon juice3 large garlic cloves minced1 teaspoon ground cumin3 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.