Beet Hummus

Ingredients:

• 1 lb of beets — I can’t give an exact number here, since beets can vary drastically in size, but other sources say about 4 medium. So just weigh them before you leave the produce section
• 3 tbsp tahini (sesame paste)
• juice of 1 lemon
• 1 large clove garlic
• 1 tbsp olive oil
• salt

Directions:

1. To cook the beets: Preheat the oven to 400 degrees F. Line a baking sheet with foil. Trim the leaves off of the beets if it came with the leaves. Then wrap each beet individually in foil. Place on the baking sheet in a single layer and bake for 45 minutes to 1 hour or until they are tender. You’ll know when a fork can easily be inserted into the center of the beet without resistance. If some of your beets are smaller than the others, take them out of the oven when they are ready. Remove from foil, let cool, then take a paper towel and place the beet between your hands. Gently rub off the skin using the paper towel. Discard the skins and cut the beets into smaller chunks.
2. Place the beets in a food processor and process until smooth. Scrape down the sides of the processor as necessary.
3. Add the remaining ingredients and process until smooth and well blended. Save the salt for last; taste, and adjust salt amount until seasoning is correct.
4. Cool in the fridge for a few hours, then dig in — either with a spoon, some pita chips, or anything else your heart desires.