Beet hummus

We hit the market this morning (man, it was cold)
and bought some beets for this dish. I roasted the beets in some foil for an hour or a bit more until they were tender (400 degrees). I reserved two of them for a salad for tomorrow's dinner and then peeled and chunked the remaining two (last time the food processor missed one piece so I wanted to begin with the pieces a little smaller this time.

Roasted Beet Hummus

from www.erinsfoodfiles.com (with a couple of minor adjustments)

Ingredients:

1-2 medium beets
1 can of chickpeas
1 Tablespoon olive oil
1 small yellow or white onion, chopped finely
3 cloves chopped garlic
1/2 cup tahini or sesame paste
1/4 cup lemon juice

1/4 cup olive oil

2 teaspoons cumin
1 teaspoon salt

Directions:

The onions can be sauteed first, but I added them raw.

Whisk together the lemon juice and olive oil in a small bowl.

In a food processor, chop the beets, onions, garlic, and chickpeas together until smooth. Add the tahini and cumin, and process again. Scrape down the sides and bottom of the bowl, then replace the lid. While the blades are running, slowly add the lemon juice and olive oil mixture until the hummus is at your desired consistency.

Makes 2-3 cups hummus - excellent stuff.