2 red beets
1- 15 oz can garbanzo beans (chickpeas), drained and rinsed
2 cloves garlic
2 1/2 tablespoons tahini
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon Cumin
1/2 cup extra virgin olive oil
1. Preheat oven to 400°F. Wrap beats in aluminum foil and bake for 40 minutes or until tender.
2. When beets are cool enough to handle, peel to remove the skin.
3. In the bowl of a food processor fitted with a metal blade, add the beats, garbanzo beans, garlic, tahini, lemon juice, salt and Cumin. Process until smooth.
4. With the machine running, drizzle in the oil using the feedtube until smooth and creamy. If hummus is too thick, thin with water. Season to taste with salt and pepper.
If you have an extra few minutes, peel the skins of the garbanzo beans. This creates the smoothest hummus you have ever eaten.