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Recipes » Dips & Spreads » Roasted Beet Hummus
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3 medium beets

1 15 oz can cannellini beans

2 cloves garlic

¼ cup fresh lemon juice

Zest of one lemon

3 Tbsp tahini

1 tsp salt (optional)

Cayenne pepper (optional)

A few TBSP water as needed

1 Preheat oven to 400 degrees F.

2 Chop off beet greens as they meet the root and keep for future use. (Steamed beet greens are delicious).

3 Wash beets well.

4 Do not remove skins, place all three beets in a sheet of aluminum foil and close tightly.

5 Roast for 1 hour and 15 minutes.

6 Remove beets from oven and cool. Remove skins. They should come off easily after roasting.

7 Place the beets and remaining ingredients in a food processor.

8 Purée on high until creamy, if grainy, add additional water.

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