Roasted Beet Hummus

by Stacey Amagrande

3 Large   Beets, tops and tails removed
2 T          Tahini (sesame paste)
¼ Cup     Olive oil
juice of 1 large lemon
1 tsp.     Salt
3 cloves Garlic
1 Can white beans or Chick peas (garbanzo beans), drained & rinsed

Heat oven to 400; Rap clean beets in foil (covering them completely); Roast for 90 min. and let cool enough to handle; Peel the skins off beets.  Quarter the beets and place on blender or food processor with remaining ingredients.  Blend until smooth paste forms.  Add a little bit of water (by the teaspoon) if too thick.  More lemon and salt can be added to your preference.

Serve with veggies, crackers, pita chips, use as a spread in a wrap or on a sandwich.  Will stay good in sealed container in the fridge for up to 10 days