Beet Hummus 


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.