Tickled Pink Hummus

Tickled Pink Hummus in Tortilla Cones topped with Goat Cheese

1 can chickpeas/garbanzo beans
1/4 C olive oil
1/3 C tahini/sesame seed paste
1 tsp. cayenne pepper
3 T lemon juice
1-2 medium beets
2 cloves garlic, chopped
1 small onion, chopped
1 t cumin

Preheat oven to 375 F. Scrub beets clean and remove leafy tops. Lightly rub beets with olive oil and place onto foil, folding sides up to make a pouch. Roast beets for 45 minutes or until easily penetrated with a fork. Allow to cool. Once beets are cool enough to handle, peel, skin, and dice them.

Place garlic, onion, and 1 T olive oil in a medium skilled and sauté until onions become translucent and tender.

Whisk together lemon juice and remaining olive oil. Set aside.

Add beets, chickpeas (drained), onion, and garlic to a food processor and beat until smooth. Scrape down sides and add tahini, cumin, and cayenne pepper. Slowly process in the olive oil and lemon juice mixture until desired consistency is reached. Add black pepper to taste.