Beethummus

Ingredients:
1 can of chickpeas (strained)
3 medium red beets
2 cloves of garlic
1/2 lemon juice
1 tsp cumin
optional: 1/2 cup cashew pulp   (leftover from homemade cashew milk)
Salt, pepper

Method:
Place beets (peeled and cut into 1 inch cubes) in a medium sized pot of boiling water. Reduce heat to simmer and cook for about 30 minutes until beets are tender. Drain and set aside to cool down.

Once the beets are cooled down place them with chickpeas and the rest of the ingredients into a food processor. Mix until smooth and add salt and pepper to taste. Keep refrigerated for up to 3 days.