Roasted Beet Hummus

This makes an amazingly bright red dip with the sweetness of beets. It doesn't taste anything like regular hummus, but goes well with veggies or crackers.

Ingredients

• 1 pound red beets, washed, peeled, and cut into chunks
• Olive oil, for drizzling
• 1 (15-ounce) can chickpeas, rinsed and drained
• 3 cloves garlic, crushed
• 1/4 cup fresh lemon juice
• 1 Tablespoon ground cumin
• 2 Tablespoons olive oil
• 1/2 teaspoon salt

Directions

• Preheat oven to 400 degrees.
• Place beet chunks on a baking sheet; drizzle with olive oil and spinkle with salt and pepper. Roast for 30-40 minutes, or until tender. Allow to cool slightly.
• Transfer roasted beets to a food processor and add all remaining ingredients. Blend until creamy. Adjust taste with lemon juice and salt. Refrigerate up to 3 days.
• Sprinkle with black sesame seeds for more drama (and nutrition).
• Serve as a veggie dip or with sesame, rice or nut crackers.