• 2 medium sized beets
  • 1 cup dried chickpeas
  • 2 tsp baking soda (divided)
  • 1 Tbsp extra virgin olive oil
  • 1/2 lemon, juiced
  • 1 clove garlic, minced
  • 1 tsp salt


  1. Soak chickpeas covered overnight for approximately 9 hrs covered with water with 1 tsp baking soda.
  2. The next day, rinse the chickpeas in cold water, rub the chickpeas with a paper towel so the skin peels off.
  3. Return chickpeas to a pot, cover with water again. Add in another 1 tsp of baking soda and 1 tsp salt.
  4. Bring the water to a boil, then reduce to medium low and cook until tender when pierced with a fork (approx. 50-60 minutes) 
  5. Cook the beets by scrubbing them well and wrapping in tin foil. Roast @ 400 F degrees for an hour. Scrub skin off when done cooking and chop into a few pieces, set aside.
  6. Drain chickpeas well and add to a food processor with all ingredients
  7. Serve with chips or veggies!

Coconut Bowls From – Buddha Bowls Beet Hummus

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