Ingredients

• 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
• 2 Tablespoon tahini sesame seed paste
• 5 Tablespoon 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.

Preparation

1. Place all ingredients in a food processor (or blender) and pulse until smooth.
2. Taste and adjust seasonings and ingredients as desired.
3. Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
4. Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.

Cook’s Note

To cook the beets, cut off any 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. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled
Read more: http://www.simplyrecipes.com/recipes/beet_hummus/#ixzz3XFBhTk95