4 medium to large beets, cleaned well, roasted, peeled, and cubed
1 Tbsp tahini sesame seed paste
1 clove garlic, chopped
1/4 cup walnuts, toasted and chopped
4-5 Tbsp lemon juice (to taste)
1 Tbsp ground cumin
1 Tbsp lemon zest
Generous pinch of sea salt
Freshly ground pepper (to taste)
To roast the beets, cut off any tops, scrub clean, put them in a oven safe dish and fill with about 1/4-inch of water. Bake in a 375°F oven, and cook until a fork easily penetrates (like a boiled potato). If you wish, you can boil in a saucepan and simmer until fork tender. (Peel once they have cooled to the touch)
Place all ingredients in a food processor and continuously pulse until mixture is smooth. You need to taste and add more salt/pepper to taste.
It can be refrigerated for up to 3 days.
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