Roasted Red Beet Hummus

• t medium-sized Red Beets
• t Cup Chickpeas
• t Clove Garlic
• t Tablespoons Sesame Seeds
• t Meyer Lemon
• txtra Virgin Olive Oil
• tea Salt

1. 1. Wash and trim the red beets and then wrap them in tinfoil. Place them in baking dish with 1/8 inch of water and roast them for about an hour at 375 degrees
2. 2. In a small sauce pan, add two tablespoons of sesame seeds and just enough olive oil to coat. You don't want to dominate the sesame seed flavor with olive oil.
3. 3. Cook them over a medium-high heat for about 5 minutes, or as needed. When the mixture looks like the photo below, remove them from the stove.
4. 4. When the red beats are fully cooked (you can tell by poking them with a knife) then remove them from the oven and let cook. Once cooled, peel them and cube them.
5. 5. Add the following ingredients to your food processor: the cup of chickpeas, the garlic, the two tablespoons of toasted sesame seeds, the roasted beets and a pinch of salt.
6. 6. Add 1/2 of the lemon juice to the mixture and puree it. Add more lemon as needed.
7. 7. Salt to taste and serve. Enjoy!

red beets, chickpeas, garlic, sesame seeds, lemon, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/roasted-red-beet-hummus-52423431 (may not work)