Beet Hummus

Ingredients:

1/2 pound beets (about 4 medium sized beets)

2 Tbsp tahini sesame seed paste
5 Tbsp lemon juice
1 small clove garlic, chopped
1 Tbsp ground cumin
1 Tbsp lemon zest (zest from approx. 2 lemons)
Generous pinch of sea salt 

Fresh ground pepper to taste

To cook the beets, cut off any tops, scrub the roots clean, put them in electric oil core skillet with about 1/4-inch of water in a 350°, or in 3qt with inset and cook until easily penetrated with a knife or fork about 1/2 hour. Peel once they have cooled. 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 pita chips, or with sliced cucumber or celery, or on a crostini with shaved mint. Makes 2 cups.