This unusual twist on hummus makes a great dip for raw vegetables.
Sun Oven Beet Hummus
14 ounces Sun Oven roasted beets, peeled and cut into chunks
8 ounces (about 1 cup) previously Sun Oven cooked chickpeas
2 tablespoons tahini
1 teaspoon ground cumin
The juice of 1 lemon
Salt to taste
Olive oil, chickpea cooking liquid, or water
Place the first 6 ingredients (beets through salt) in a food processor and process until smooth. If necessary, add a little oil, cooking liquid, or water to obtain the desired consistency. Serve with pita bread or carrot and celery sticks.
Makes 8 servings.