½ pound beets (about 4 medium sized beets), scrubbed clean, roasted, peeled, and cubed*
2 Tbsp tahini sesame seed paste
5 Tbsp lemon juice (juice from 1 large lemon)
2 Tbls. Olive oil
1 large clove garlic, minced
1 Tbsp ground cumin (or substitute 2 tsp. of cinnamon for a sweet flavor)
1 Tbsp lemon zest (zest from 1 large lemon)
Generous pinch of sea salt or Kosher salt
Freshly ground pepper to taste
*To roast the beets, cut off any tops, scrub the roots clean, wrap in aluminum foil, place on a sheet pan, and bake in a 425°F oven for 45 min. - 1 hour until easily penetrated with a knife or fork. Allow to cool, then peel with a paring knife.
- 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.
- Serve with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and minced fresh mint.
Yield: 2 cups