Beet Hummus
Ingredients
- 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked (roasted, steamed, or boiled), peeled, and cubed*
- 2 tablespoon tahini sesame seed paste
- 5 tablespoon lemon juice
- 1 small clove garlic, chopped
- 1 tablespoon ground cumin
- 1 tablespoon lemon zest (zest from approx. 2 lemons)
- Generous pinch of sea salt or Kosher salt
- Fresh ground pepper to taste
Instructions
- 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.
- Wonderful on sandwiches too!