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Roasted Beet  Hummus with Horseradish

Ingredients

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

Equipment

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

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–Give the beets a good wash and scrub and reserve the beet greens for another use (add to soup, pesto, or pasta).

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

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 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.

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

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Place the ingredients in the food processor bowl. Blend for 3 to 5 minutes, scraping the sides every couple of minutes. 

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

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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!

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