Beet hummus is a delicious spread that makes a great appetizer. Serve it with celery sticks or other vegetable sticks like carrots or cucumbers. To make this in just a few minutes get canned beets (make sure there’s no sugar added) or a package of vacuum-packed beets, which are now sold in some supermarkets. If you have time, bake 4 medium-sized beets.
If you are going to cook beets, use the microwave. Not only is that fastest, it also preserves the most nutrients. Scrub the beets and put them into a microwave-safe cooking dish with a half cup of water. Cook on high for 7 minutes. Stir the beets and then cook another 7 minutes. Let them sit for 5 minutes after cooking, then peel the beets. They’ll be ready to use then.
Beets - 1 15.5 oz. can drained or 8 oz. vacuum pack or 4 medium cooked Tahini (sesame seed paste) - 1 tablespoon - optional Lemon - juice of a medium lemon, about 2 tablespoons Garlic - 1 clove crushed Cumin - 1 teaspoon ground Salt - a pinch Olive oil - 2 tablespoons
Put everything into a food processor or blender and process until smooth.