- In a saucepan of boiling water, blanch the beets for about 6 minutes. Drain and reserve.
- In large nonstick skillet, heat oil and sauté onion and garlic for a few minutes until translucent. Add lemon juice, cumin, Tahini, beets, chickpeas and water. Mix and remove from heat.
- Place the mixture in the food processor and purée. Add salt and pepper to taste.
- Serve with crudités, crackers or grilled pita tips, or as a spread for sandwiches.
Note: Hummus can be stored in the refrigerator for 3-4 days.