It’s been a while since I’ve had solar roasted beets so when I found this unusual hummus recipe in a magazine that was in the waiting area of the oil change place I took it as a sign.
Solar Roasted Beet Dip
(adapted from Better Homes and Gardens Good & Fresh magazine)
1 1/2 cups previously cooked cannellini beans
2 medium beets (8 to 9 ounces)
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon prepared horseradish
1 clove garlic, minced
1/2 teaspoon salt
1/4 cup olive oil
Set Sun Oven out to preheat.
Trim and scrub the beets (reserve green part for another use). Place the beets in a pot, cover, transfer to the Sun Oven. Cook until the beets are tender, about 1 hour. Remove the pot from the Sun Oven. When the beets are cool enough to handle peel and cut into large chunks. In a food processor or blender combine the solar roasted beets, beans, tahini, lemon juice, horseradish, garlic, and salt. Process until nearly smooth. With the motor running , add the oil in a thin, steady stream through the feed tube. Transfer the beet mixture to a serving bowl. Cover and chill for an hour and up to 24. Serve as a dip for raw vegetables and pita bread.
Makes 16 (2-tablespoon) servings