Beet Hummus

1. 1

   Preheat the oven to 425.

2. 2

   In a medium enameled cast-iron casserole, cover the beets with water and bring to a boil.

3. 3

   Cover and braise in the oven for about 2 hours, until very tender.

4. 4

   Using a slotted spoon, transfer the beets to a cutting board.

5. 5

   When cool enough to handle, slip off the skins.

6. 6

   Cut the beets into 1-inch pieces, spread them on a baking sheet and refrigerate until cold, about 1 hour.

7. 7

   In a food processor, combine the braised beets with the garlic, coriander and lemon juice and pulse until finely chopped.

8. 8

   With the machine on, slowly drizzle in the olive oil until incorporated and the beet puree is smooth.

9. 9

   Scrape into a bowl and whisk in the tahini.

10. 10

    Season with salt and serve with pita bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.