Roasted Beets

This unusual twist on hummus makes a great dip for raw vegetables.

Sun Oven Beet Hummus


14 ounces Sun Oven roasted beets, peeled and cut into chunks

8 ounces (about 1 cup) previously Sun Oven cooked chickpeas

2 tablespoons tahini

1 teaspoon ground cumin

The juice of 1 lemon

Salt to taste

Olive oil, chickpea cooking liquid, or water


Place the first 6 ingredients (beets through salt) in a food processor and process until smooth. If necessary, add a little oil, cooking liquid, or water to obtain the desired consistency. Serve with pita bread or carrot and celery sticks.

Makes 8 servings.



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