Beet hummus

http://www.sheknows.com/food-and-recipes/articles/971961/gluten-free-friday-beet-hummus-and-crackers

Yields 2 cups

Ingredients:

• 1 x 15 oz can Great Northern or canellini beans, drained and rinsed
• 4 small beets, roasted (you could also use prepackaged or canned beets, approximately 1/2 cup sliced)
• 1/4 cup gluten-free tahini (if you don’t have tahini, mix 1/4 cup toasted sesame seeds and 1 tablespoon olive oil and blend in a food processor)
• 1/4 cup olive oil
• 1 garlic clove
• Juice of half a lemon
• Salt and pepper to taste

Directions:

1. To roast the beets, first preheat your oven to 375 degrees F. Cut off the tops and bottoms and wash them.
2. Place the beets on a sheet of aluminum foil and drizzle them with olive oil and sprinkle with a pinch of salt.
3. Fold the beets in the foil and seal the edges to make a packet. Place in the oven for up to an hour, checking them after about 30 minutes, or until they’re tender.
4. When they’re roasted and cooled to the touch, peel the skin off with a paring knife (the skin should come off very easily).
5. Cut the beets in half and place them in a food processor with the other ingredients and blend. Stop during blending and use a rubber spatula to push down the ingredients toward the bottom of the processor. Continue until smooth and well mixed.

You’ll enjoy the colors and flavors of this dip!  Serve with home-made gf sesame crackers.