Red Beet Hummus

This is a very colorful dish, if you like beets,
and you like hummus, you'll love this beet hummus.
Serve with pita chips, or with sliced cucumber or celery,
or on a crostini with goat cheese and shaved mint.
I like this on lime flavored corn Tostidos.

Ingredients:
1/2 pound beets (about 4 medium sized beets),
scrubbed clean, cooked, peeled, and cubed.
2 Tbsp tahini sesame seed paste
5 Tbsp lemon juice
1 small clove garlic, chopped
1 Tbsp ground cumin
1 Tbsp lemon zest (zest from approx. 2 lemons)
Generous pinch of sea salt or Kosher salt
Fresh ground pepper to taste

Directions:
To cook the beets, cut off any tops, scrub the roots clean,
put the beets in saucepan,cover with water and simmer until tender,
about 1/2 hour. Peel once they have cooled.
Place all ingredients in a food processor (or blender)
and pulse until smooth. Adjust seasonings and ingredients as desired.
Chill and store in the refrigerator for up to
3 days or freeze for longer storage.