1/2 lb. medium red beets, cleaned and trimmed
1 15-ounce can white beans
2 TBLS tahini
1 TBLS fresh lemon juice
1 tsp. ground cumin
1 tsp. minced garlic (or to taste)
1/2 tsp. salt
1/2 tsp. cayenne pepper (or to taste)
Preheat oven to 425 degrees.
Wrap beets in foil. Place on a baking sheet (in case they leak) and bake for one hour until tender when pierced with a fork. (Don't assess tenderness by squeezing the beets--they will still feel hard even though a knife pierces them easily.)
Wrap beets in foil
Ready for the oven
As soon as beets are cool enough, peel and coarsely chop.
Add to food processor with rest of ingredients.
Taste and add more salt or garlic as necessary.
Blend until smooth. Chill, drizzle with olive oil if desired and serve with pita chips
I found this made a LOT of dip. I'm going to experiment with freezing some so that I have it on hand next time I need an appetizer for company or a party.
Lucille is BACK! And this time she's cooking up trouble along with Thanksgiving dinner.
One reviewer said: "It always feels like home when I go to visit Lucille and Frankie... Peg Cochran writes this series in a way that you feel like you just walked in the front door of your favorite cousin’s house as soon as you start reading and that feeling doesn’t stop until the end of the book. I always hate to say good bye to Lucille, and I hope I’ll be able to visit them again."
Available now as an audio book! Berried Secrets, #1 in my Cranberry Cove Series
Coming in May 2016! Berry the Hatchet, #2 in my Cranberry Cove Series