2 medium beets
2 15 ounce cans chickpeas (3 cups cooked)
2 garlic cloves
¼ cup tahini
1 lemon (¼ cup lemon juice)
3 tablespoons olive oil
½ to ¾ teaspoon kosher salt
¼ cup water (optional)
Fresh cilantro, for garnish
Preheat oven to 400°F. Wash and pat dry the beets, then wrap each separately in aluminum foil. Place in a baking dish and roast for 50 to 60 minutes, until tender when pricked with a fork. Cool to room temperature, then slip off the skins with your fingers and roughly chop the beets (take proper precautions as beet juice stains easily).
Drain and rinse the chickpeas. Place the chickpeas, 2 cloves garlic, ¼ cup tahini, ¼ cup fresh squeezed lemon juice, 3 tablespoons olive oil, and ½ teaspoon kosher salt in the bowl of a food processor, then process until smooth and creamy. If needed, add water a tablespoon at a time to come to the desired consistency.
Peel the kohlrabi and chop it into sticks. Roughly chop cilantro leaves.
Garnish the hummus with cilantro leaves and serve with kohlrabi sticks.
Source: Recipe by A Couple Cooks at https://www.acouplecooks.com/heartbeethummuswithkohlrabisticksrecipe/