Cook beets in a large pot of boiling water for 40 minutes or until tender (see notes). When cooled, peel beets and roughly chop. Set aside.
In a medium frying pan, heat oil over medium heat. Add the onion, garlic and cumin and cook, stirring often, until onions are soft, 5-10 minutes.
Add beets, onion mixture, chickpeas, tahini, water and lemon juice to a food processor and puree until smooth.
Serve immediately and enjoy!
Notes:
Quick Tip
To save time, you can buy vacuum-packed ready-cooked beets found in most grocery stores.
Storage
Store in an airtight container in the fridge for up to 3 days.
Nutritional Highlights
Beets Help with oxygen uptake, blood pressure reduction, and athletic performance. They also have antioxidant and anti-inflammatory properties and are a top heart-healthy food.
