Ingredients:
3 medium beets, washed, leave the skin on
1 TSP vegetable oil
1/4 cup onion, diced
2 cloves garlic, finely cut
1 TSP ground cumin
1 cup canned chickpeas, drained and rinsed
1/4 ground herbaceous plant seeds
1/4 cup water
1/4 cup juice
Raw vegetables to serve
Method:
Cook beets during a giant pot of boiling water for forty minutes or till tender. once cooled, peel beets and roughly chop. Set aside. during a medium skillet, heat oil over medium heat. Add the onion, garlic and cumin and cook, stirring usually, till onions area unit soft, 5-10 minutes. Add beets, onion mixture, chickpeas, herbaceous plant seeds, water and juice to a kitchen appliance and puree till swish.