If you find yourself with extra beets hanging around, here is a neat idea from Meredith, a fabulous former work-exchange member.
- 250 g dried chickpeas
- 1 large onion
- 500 g beet
- 1/2 cup tahini
- 3 cloves garlic crushed
- ¼ cup lemon juice
- 1 tbs ground cumin
- ¼ cup olive oil
Put the chickpeas in a large bowl, cover with cold water and soak overnight. Drain.
Chop the onion, put the chickpeas and onion in a large heavy saucepan, cover with water and bring to a boil. Cook for 1 hour, or until the chickpeas are very soft. (You could avoid this step by using canned chickpeas!). Drain, reserving 1 cup of the cooking liquid and leave to cool.
Cook the beet in a large saucepan of boiling water until tender. Drain and leave to cool slightly before removing the skins.
Chop the beet and put in a food processor, in batches if necessary. Add the chickpeas and onion mixture, tahini, garlic, lemon juice and cumin, and process until smooth. Slowly add the reserved cooking liquid and olive oil while the motor is running. Process until the mixture is thoroughly combined. Drizzle with a little olive oil and serve with pita bread and your favourite raw veggies!