Recipe courtesy Brandi Keltner
4 medium beets
1 small clove garlic
2 tablespoons tahini, plus more to taste
5 tablespoons lemon juice
1 tablespoon ground cumin
1 tablespoon lemon zest
Generous pinch of sea salt or Kosher salt
Ground pepper to taste
Heat oven to 375°F. Cut off any tops from the beets and scrub the roots clean. Place garlic and beets in a covered dish. Add about ¼-inch water to the dish and roast until a knife can easily cut into beets, about 30 minutes. Let cool then peel and chop the beets into ½-inch cubes.
Place beets, garlic and remaining ingredients in food processor or blender and pulse until smooth. Taste and adjust seasonings and ingredients as desired (Keltner generally uses ⅓ cup tahini). Chill and store in the refrigerator or cooler for up to three days. You can also freeze for longer storage. Serve with chopped vegetables, on breakfast burritos with scrambled eggs and arugula or with a meal of your choice.