1 cup dried garbanzo beans (I use organic dried garbanzo beans)
1 teaspoon baking soda
1 large beet cooked
¼ cup lemon juice (from 1 ½ to 2 lemons)
3 medium-to-large clove garlic
½ teaspoon sea salt (I use sea salt)
½ cup tahini (I use trader joe’s organic tahini)
2 to 4 tablespoons ice water, more as needed
½ teaspoon ground cumin
1 tablespoon extra-virgin olive oil
1 ice cube
Instructions
1 large beet. Clean beet, put it in an instant pot with water at the bottom, and pressure cook for 20 minutes
Wash the garbanzo beans 1-2 times. Soak them overnight with 1 tsp baking soda. Soak for at least 8 hours. Rinse again after soaking. Put in the instant pot at high pressure for 15 minutes.
In a food processor/ninja blender or any high-powered blender, combine the lemon juice, garlic, tahini, water, beets, one ice cube, and salt. Add the tahini to the food processor and blend until the mixture is creamy. If its lumpy, blend it again for a bit longer.
Add the cumin and the drained, cooked chickpeas to the food processor.
Remove the beet hummus from the food processor. Add another dash of salt for flavor, and add in the olive oil and another tablespoon of lemon juice for extra zing.
