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Prep Time: 5 minutes
Cook Time: 5 minutes
Yields: 2 cups
- 4 medium sized beets, scrubbed clean, cooked, peeled, and cubed.
- 3 - 4 tbsp. tahini
- 5 tbsp. lemon juice
- 2 cloves garlic, chopped
- 1 tbsp. ground cumin
- 1 tbsp. lemon zest
- Generous pinch of sea salt or kosher salt
- Fresh ground pepper, to taste
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
Chill and store in the refrigerator for up to 3 days or freeze for longer storage.