Beet Hummus

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Beet Hummus
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Makes: 2 servings adjust

Directions
 

Step 1

Note: 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.

Ingredients

  • 1⁄2 pound Beet, (about 4 medium sized), scrubbed clean, cooked, peeled and cubed
  • 2 tablespoons Tahini
  • 5 tablespoons Lemon Juice
  • 1 small Garlic Clove, chopped
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Lemon Zest, (from approx 2 lemons)
  • pinch Sea Salt, or Kosher Salt
  • Freshly Ground Black Pepper

Step 2

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
 

Step 3

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.
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