Beet Hummus

2 medium size red beets, peeled and diced

2 tablespoons olive oil

3 - 4 garlic cloves, minced

1/4 teaspoon cumin (optional)

2 cups chickpeas, cooked

Juice of 1 lemon

2 tablespoons tahini

1 tablespoon water

Celtic sea salt and black pepper to taste

- Bake beets at 350 for 30 minutes. Let cool to room temperature.

- Saute garlic and cumin in olive oil on low heat for 2 minutes.

- Put all the ingredients into a food processor and process until smooth (about 2 minutes).