Recipe by Anna Gill
Makes 2 cups
½ pound roasted beets*(about 2 cups), cubed
2 tablespoons tahini sesame seed paste
5 to 6 tablespoons lemon juice
1 small clove garlic minced or pressed
1 tablespoon ground cumin
1 tablespoon lemon zest
Generous pinch of sea salt or Kosher salt
Fresh ground pepper to taste
1. Place all ingredients in a blender or a food processor and pulse until smooth.
2. Adjust seasonings according to taste.
3. Serve with warm fresh pita bread wedges, celery and carrots sticks, crackers or chips.
*See basic Roasted Beet recipe in this column.
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