I'm fond of a classic hummus, but like trying other versions as well. This is one of the most delicious dips ever! The blend of chickpeas and baked (any other method of cooking doesn't work so well) beets just a little bit adjusted by adding tahini and lemon juice - you absolutely don't need spicies. Oh well...I should stop talking about this dip too much:) But promise me please do not hesitate and try it!:)
1 can (15 ounce) chickpeas;
4 small beets;
Fresh juice of one lemon;
3-4 tablespoon tahini (sesame seeds paste);
2-3 tablespoon olive oil;
Salt
Gently scrub the beets under cold running water and dry on paper towels. Cut the stems leaving about 2-3 cm to prevent colour from bleeding out during cooking. Wrap in aluminium foil and bake in a preheated (210-215C) oven for 1 hour 10 minutes - 1 hour 30 minutes - it really depends on the beets size - you will probably need up to 2 hours. Check out readiness by a wood stick. Cool, peel and cut. Mix with the chickpeas and puree in a food processor. Then add the lemon juice, tahini, olive oil and a pinch of salt and mix well. Actually you can season with pepper, sweet paprika or whatever you want, but this blend works pretty well.
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