* 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
* 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 or Kosher 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 1/4 cup water or use 3 qt pan with steamer inset, with about 1/4-inch of water in the bottom of the pan. Start medium temp. 350°, and cook until easily penetrated with a knife or fork about 1/2 hour.
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.
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