. 450 G beetroots
.450 G Chickpeas
. 1 large onion (chopped)
.1 tbsp Tahini (sesame paste)
.3 cloves garlic (crushed)
.1 tbsp lemon juice
. ΒΌ cup olive oil
.Fresh coriander leaves and sesame seeds for garnish

Methods for Beetroot hummus
.Put chickpeas in a bowl with cold water and let soak overnight
.Drain chickpeas and place in a large heavy saucepan add chopped onion and cover with water. Cook for 30 minutes or until chickpeas become soft
. Drain chickpeas and reserving 1 cup of cooking liquid from it and Allow to cool
.In another large saucepan, cover beets with water and bring to a boil over medium heat
. Cook until beetroot become tender; drain and allow beets to cool before removing the skins and chopping.
.Make Puree with beets in a food processor
.add cooked chickpeas, Tahini, garlic, and lemon juice
. Process until the mixture become smooth
.Pour in the reserved cooking liquid and olive oil in the mixture by keep running the food processor. Continue to mix until the mixture is well mixed
.Pour mixture in a serving bowl and garnish with chopped coriander leaves and sesame seeds