Roasted Beet Hummus

• 4 whole Beets, Roasted
• 1/4 cups Olive Oil, Plus More To Drizzle On Beets
• 1 can (15 Oz. Size) Great Northern Or Canellini Beans, Drained And Rinsed
• 1/4 cups Tahini
• 1 clove Garlic
• 3 Tablespoons Lemon Juice
• 18 teaspoons Salt
• 18 teaspoons Ground Black Pepper

1. To roast the beets, first preheat your oven to 375 degrees F. Cut off the tops and bottoms and wash them.
2. Place them on a sheet of aluminum foil and drizzle them with olive oil and sprinkle with a pinch of salt.
3. Fold them in the foil and seal the edges to make a packet.
4. Place the packet in the oven for up to 1 hour, or until theyre tender when poked with a fork (check them after about 30 minutes).
5. Remove from the oven and allow them to cool to the touch.
6. Peel off the skin with a paring knife (the skin should come off very easily).
7. Cut the beets in half and place them in a food processor with the other ingredients and blend.
8. Stop during blending and use a rubber spatula to push down the ingredients toward the bottom of the processor.
9. Continue until smooth and well mixed.

beets, olive oil, beans, tahini, clove garlic, lemon juice, salt, ground black pepper

Taken from tastykitchen.com/recipes/appetizers-and-snacks/roasted-beet-hummus/ (may not work)