Beet Hummus

By kuca_murisa

If you like beets, and you like hummus, you'll love this 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

Preparation

Step 1

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

2. Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

3. Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.

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.