1/2-lb beets (4 medium), scrubbed and washed
2 T tahini
5 T lemon juice
1 garlic clove, chopped
1 T ground cumin
1 – 2 t lemon zest
salt and pepper, to taste
water, if necessary

1. Cook beets. Either bake at 375ºF in a covered dish in which you’ve added about 1/4-inch of water until the beets can easily be pierced with a knife or simmer, covered with water, in a saucepan until tender, about half an hour. Let cool, and peel, if you like. Cut into small cubes or pieces.

2. Combine chopped beets and the rest of the ingredients in a food process (preferred) or blender and process until desired consistency is reached–you may not want a completely smooth mixture. Add some water if you think the mixture is too thick. Chill before serving.