1 pounds raw beets 1/4 cup tahini
1/4 teaspoon each smoked paprika & cumin
2 cloves garlic grated
Zest of half lemon & juice of half lemon
1.5 tablespoons extra virgin olive oil salt & black pepper
Cut stem off your beets. Wash them well scrubbing all around. Wrap each individual beet in aluminum foil and place in a safe oven dish. Place your dish in oven that has been preheated at 350 F. Roast the beefs for approximately 1 hour and 20 minutes. Turning them over half way through the time.
The beets are ready when a thin knife goes in and out with relative ease
Remove from oven and place a wet paper towel directly over the beets.
Once the beets have cooled a bit, use paper towels to peel the skin off.
Once peeled, add to the blender along with all the remaining ingredients, ½ teaspoon salt, and a couple cracks of pepper. Blend well. Check for seasoning, you may need more salt or lemon juice. Blend again and set aside
Serve your hummus over pita chips or eat alone. I served it with a roasted chicken thigh that has been sliced to bite size. On a flat whole wheat bread.