½ lb. (about 4 med.) beets, scrubbed clean2 Tbsp. tahini 5 Tbsp. lemon juice 1 sm. clove garlic, chopped 1 Tbsp. ground cumin 1 Tbsp. lemon zest (from approx. 2 lemons) Generous pinch of sea salt or Kosher salt Fresh ground pepper, to taste
First, cook beets: cut off any tops (save for another dish), scrub roots clean, put in a covered dish with about ¼” water in a 375°F oven. Cook until easily penetrated with a knife or fork. Or, cover with water in a saucepan & simmer until tender, about ½ hour. Peel once they have cooled, then cube the beets. Place all ingredients in a food processor (or blender). Pulse until smooth. Taste & adjust seasonings/ingredients as desired. Chill & store in the refrigerator for up to 3 days or freeze for longer storage. Eat with pita chips, carrots, turnip chips (!), or on a crostini with goat cheese and shaved mint. Makes 2 cups.
From simplyrecipes.com, submitted by member Alix Wall