Roasted Beet Hummus 


4 small red beets – 15-oz can chickpeas – tahini – prepared horseradish – olive oil – garlic – lemon juice – cumin – salt Garnish: parsley & sesame seeds


– spatula – cutting board – chef's knife – rimmed baking  sheet – aluminum foil – citrus juicer – food processor

–Give the beets a good wash and scrub and reserve the beet greens for another use.

Preheat the oven and prepare the beets for roasting. Have aluminum foil and a rimmed baking tray available.

 Dry the beets, cover them tightly with foil, and place them  in the oven for 40 to 60 minutes, depending on the size of the beets.

Remove the beets from the oven once they are done and let them cool for 5 to 15 minutes, then chop them.

In your food processor bowl, place the ingredients.  Blend for 3 to 5 minutes, scraping the sides  every couple of minutes. 

The roasted beet hummus should be smooth and creamy. Taste it and adjust the salt or lemon juice as needed.

TIP: If your hummus is too thick, add some of the  reserved beet juice or cold water, a tablespoon at a time.  Garnish with parsley and sesame seeds. ENJOY!