Beet Hummus

We've been taking advantage of a few days off from events to try out new ideas and recipes. Just for the look alone, this Beet Hummus went to the top of our list. Add on that it's lighter than typical bean versions and it received a collective red stained thumbs up.

Here's our version of a recipe we found on Simplyrecipes.com

Beet Hummus

Ingredients
1/2 pound beets (about 4 medium sized beets)
3 Tbsp tahini sesame seed paste
1/4 cup fresh lemon juice
1 small clove garlic, chopped
1 Tbsp ground cumin
2 tsp lemon zest (zest from approx. 1 - 2 lemons)
Generous pinch of sea salt or Kosher salt
Fresh ground pepper to taste

To cook the beets, preheat oven to 375°F. Cut off any tops, scrub the roots clean, wrap them together in aluminum foil and set in a roasting pan. Cook until easily penetrated with a knife or fork. This can take anywhere from 40 minutes to over an hour depending on the size of your beets.

Method
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 baguette toasts, pita chips, or with crudites vegetables, or on a crostini with goat cheese and shaved mint.