Beet Hummus

INSTRUCTIONS

1. In the cooking pot, combine the chickpeas and water. Cover with the lid, press the Slow Cook program, and set it to High, then adjust the timer to 4 Hours. Cook until the chickpeas are tender, 3½ to 4 hours. Press Cancel.
2. Reserve ¼ cup (60 ml) of the cooking liquid, then drain the chickpeas, rinse them under cold water, and let them cool completely.
3. While the chickpeas are cooling, add the lemon zest and garlic to the food processor and finely chop.
4. Add the cooled chickpeas, beets, salt, and black pepper to the food processor. Add the ¼ cup (60 ml) lemon juice and process until a thick paste forms.
5. Gradually add the ½ cup (120 mL) olive oil, then process until the hummus is smooth and creamy, adding the reserved cooking liquid, 1 tbsp (15 mL) at a time, to reach the desired consistency.
6. Spoon the hummus into a bowl and drizzle with more olive oil (if using). Serve with pita chips.