Beetroot Hummus
- 3 medium-sized beets
- 1⁄4 cup tahini
- 1⁄2 heaping tsp each cumin and salt
- 2 large cloves garlic
- 3 tablespoons lemon juice
- 3 tablespoons hot water
- 2 tablespoons olive oil
- 1 can chick peas, drained and rinsed Celery and carrot sticks
Wrap beets in a foil packet and roast on 400 °F for 1 hour. Purée all ingredients in food processor until smooth. Serve with celery and carrot sticks.
