I treated this just like regular hummus and served with pita chips and vegetables. My favorite was bringing a little tupperware full of the hummus to school and eating it with some celery sticks. O. I'm back to school now which is seriously debilitating my cooking time. Luckily this recipe is less than labor intensive.
I got found this recipe on Not Without Salt and fell in love so instantly that I wasn't even phased by traumatic remembrances of my mom at the salad bar trying to convince me that beets are fantastic.
3 Medium beets roasted*, peeled, then cut into chunks
2 Tbsp tahini paste
1/4 cup lemon juice
1 clove garlic
1/4 cup olive oil
salt to taste
1. Blend the first five ingredients in a food processor until creamy. Add salt to taste and then serve.
*I did a hefty bit of research on roasting beets because I got a different method from every website I checked out. I would recommend putting beets with stems and roots cut off into pan lined with foil and rubbed with a tiny bit of olive oil and then into a preheated oven at 375 degrees until a knife is easily inserted or about an hour.
And yes, the * is longer than my official instructions.