Beet Hummus

I had this beet hummus at a wedding recently, and thought it was interesting enough to merit attempting at home.  It was served alongside two other hummus recipes - a pea hummus, and traditional hummus.  Very impressive presentation.  This is just for the one, but it's so good that it can stand on its own.  Pea hummus to follow some time soon.

Beet Hummus

• 1 pound beets (about 2 medium sized beets), scrubbed
• 3 tbsp tahini sesame seed paste
• 3 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 2 small cloves 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, wrap in aluminum foil, and roast in a 375 °F oven put until easily penetrated with a knife or fork, about 45 minutes to an hour. Alternatively, cover with water in a saucepan and simmer until tender, about 30-45 minutes depending on size.  If in a hurry like me, immediately plunge into an ice bath and peel while in the water.  Otherwise, peel once they have cooled.

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, sliced vegetables like cucumber, or on crostini.