Roasted Beet  Hummus with Horseradish


4 small red beets – 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

 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.

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

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