1/2 lb beets (around 4 medium beets) scrubbed clean, cooked, peeled, and cubed (see note)
2 tbsp tahini
5 tbsp lemon juice
1 small garlic clove, chopped
1 tbsp cumin
1 tbsp lemon zest (approx 2 lemons)
sea salt & fresh ground pepper to taste
Instructions
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.
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.
Makes 2 cups
Serving
Suggestions
Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.
Originally Submitted
12/1/2011
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