A Colourful Nutritious Beet Hummus. Simple to make and a wonderful way to add vibrant reds to your rainbow diet.

Beet Hummus
by Marti Wolfson, MS

Ingredients:
1/2 cup dried chickpeas, soaked overnight
1/2 teaspoon baking soda
1 small beet, peeled and cooked until tender
1 clove garlic, chopped
3/4 teaspoon sea salt
juice of 1 lemon
½ cup tahini
1/2 teaspoon ground cumin
2 tablespoons ice water
Olive oil to garnish

Combine the chickpeas, baking soda, and enough water to cover the chickpeas in a medium pot. Bring to boil. Cover and reduce the heat to simmer. Cook for about 50 minutes or until tender but not falling apart. Drain and let them slightly cool. Add the chickpeas into a food processor with the remaining ingredients, except the ice water and olive oil, and blend. Scape down the sides of the food processor. With the machine running, add the ice water until the mixture is smooth and creamy. Salt to taste. When you serve the hummus, drizzle it with olive oil for an extra pop. Enjoy!