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Preheat the oven to 375 degrees.
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Wrap beets in some aluminum foil and bake for 30-40 minutes.
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The beets will be basically cooked when it will be easy to pierce them with a fork.
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Remove the skin with your hands simply washing them under running water.
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In a food processor add the beets chopped in pieces, the chickpeas, salt (not if you are cooking for babies), the tahini paste, the lemon juice and the water.
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Last addition: minced fresh rosemary to give a lovely scent to our hummus.
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Process the mix for 2-3 minutes, until the hummus will get super pink and creamy.
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Hummus will keep for up to 5 days in an airtight container in the fridge.