Beet Hummus

Name: Beet Hummus
Ingredients: 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*; 2 Tbsp tahini sesame seed paste; 5 Tbsp lemon juice; 1 small clove garlic, chopped; 1 Tbsp ground cumin; 1 Tbsp lemon zest (zest from approx. 2 lemons); Generous pinch of sea salt or Kosher salt; Fresh ground pepper to taste; *To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

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1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*2 Tbsp tahini sesame seed paste5 Tbsp lemon juice1 small clove garlic, chopped1 Tbsp ground cumin1 Tbsp lemon zest (zest from approx. 2 lemons)Generous pinch of sea salt or Kosher saltFresh ground pepper to taste*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

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Instructions

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Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. Chill and store in the refrigerator for up to 3 days or freeze for longer storage. Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.