1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed
2 Tablespoons tahini sesame seed paste
5 Tablespoons lemon juice
1 small clove garlic, chopped
1 Tablespoon ground cumin
1 Tablespoon lemon zest (from approximately 2 lemons)
Generous pinch sea salt or Kosher salt
Fresh ground pepper to taste
Cut off tops of beets and scrub the roots clean. Put them in a covered dish with about 1/4-inch of water and place in a 375°F oven. 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 when cool.
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.