Name: Beet "Hummus"
Prep time: 10 min
Cook time: 10 min
Yield: 8
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 -

Ingredients for - Beet "Hummus"

1. 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*

2. 2 Tbsp tahini sesame seed paste

3. 5 Tbsp lemon juice

4. 1 small clove garlic, chopped

5. 1 tbsp ground cumin

6. 1 Tbsp lemon zest (zest from approx. 2 lemons)

7. Generous pinch of sea salt or Kosher salt

8. Fresh ground pepper to taste

How to cook deliciously - Beet "Hummus"

1 . Stage

Cook the beets: 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 30 minutes. Peel once they have cooled.

2 . Stage

Blend the beets and remaining ingredients: 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.