2 small beets - topped trimmed off
2 cups cooked chickpeas
1/4 cup salt
2 tsp tahini
1 1/2 tbsp lemon juice
1 tsp apple cider vinegar
2 tbsp water
2 tbsp fresh rosemary
Preheat oven to 375F. Wrap beets in foil and cook for 30-40 min, or until they can be easily pierced with a knife. Run beets under cold water for a few moments, and when you're sure they are cool, slip the skins off with your fingers. Quarter beets and set aside.
Place beets and chickpeas in a food processor and pulse to combine. Add the salt, tahini, lemon, and vinegar. Turn the processor on and drizzle in (as the motor is running) 2 tablespoons of water. Process the mixture for a full minute or two stopping to scrape down the bowl now and then.
When the hummus is totally creamy, pulse in the rosemary and Serve!
Makes 4 servings