Beet Hummus

• 1/2 pound of Rancho Gordo garbanzo beans
• 1/4 onion, sliced
• 2 cooked beets
• 1 bay leaf
• 6 tbsp tahini
• Juice of 1 lemon
• 3 cloves garlic, minced
• Salt, to taste
• Extra virgin olive oil to drizzle
• Smoked Spanish paprika (optional)

1. In a large pot, cover the garbanzos and onion by 2 inches of water and bring to a strong boil for 15 minutes. Reduce heat to a gentle simmer, add the bay leaf, and cook until tender. Add more hot water (from a tea kettle) if needed.
2. In a medium pot cover the beets with water and cover and boil for 20-30 minutes(until soft). Remove and peel. 
3. Strain the garbanzos (reserving a quarter cup for serving) and add them to a food processor with the beets, tahini, lemon, garlic and salt and pulse until smooth. Taste and adjust the salt, tahini and lemon to your liking. You can also mix the hummus in a bowl using an immersion blender.
4. Pour the hummus into a shallow bowl and with your (clean!) finger draw a little pattern and gently drizzle your best extra virgin olive oil over the top, letting it flow as it may. Dust with Spanish paprika and dot with the reserved, whole garbanzos. Serve with raw vegetables or pita.

*We used this hummus recipe from Rancho Gordo Beans and added beets to our hummus.