Roasted Red Beet Hummus -( The Pink Hummus )

Ingredients:

- 2 Cans of (chickpaes) garbanzo beans drained and boiled for about 10 minutes, or boil dry chickpeas from scratch if you would prefer so, add salt and 1 spoon baking soda after boiling, take skin out of beans, if possible, it gives smooth Hummus 

- 2 red beet medium size cover with foil and put in container in the oven. broil in the oven until soft, Peel skin out when it is cool down and cut into quad pieces 

- 1 Cup tahini sauce.

- 2 garlic gloves minced 

-salt and pepper to taste 

- lemon, squeeze 1 juice lemon.

-  2 table spoon of white wine vinegar. Or just plain vinegar

- 3 table spoon of olive oil.

- add 5 spoons of cold ice water to smooth the mix when you use the food processor 

Procedure:

- put all the ingredients in the food processor, and make sure you peel the beet and cut before you add it to the mix.

- blend all together until smooth and add little water if feel it still thick.

- garnish with some olive oil on top and pine nuts or olives.

 

It can stay in the fridge for a week if use small different containers so open one at one time class containers in best .