Beet Hummus
Yield 2 cups
Ingredients
Beet Hummus
| ½ pound Beets (about 4 medium sized beets), scrubbed clean |
| 2 Tablespoons Tahini sesame paste |
| 5 Tablespoons Lemon juice |
| 1 small clove Garlic, chopped |
| 1 Tablespoon Ground cumin |
| 1 Tablespoon Lemon zest (zest from approximately 2 lemons) |
| Pinch of salt |
| Ground pepper |
Beet Hummus Directions
- Trim the beets and put them in a covered dish with about ¼ inch of water. Place 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 ½ hour.) Peel once they have cooked.
- 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 vegetables, or on a crostini.
Notes
Source: Simply Recipes
