Beet Hummus

This good-for-you dip is a variation on the classic hummus recipe, and it is so good! Serve with pita bread or pretzels or use it to top a grilled vegetable sandwich.

PREP TIME: 10 minutes
COOK TIME: 35 minutes

4 medium sized beets
2 tablespoons tahini sesame seed paste
5 tablespoons 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

Cook the beets: cut off 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.

Place all ingredients in a food processor and pulse until smooth.

Chill and serve. This hummus is best eaten within the first three days of preparation.