Roasted beet and carrot hummus

Serve with crackers and sliced raw vegetables, or spread onto a sandwich or wrap. 

Makes about 3 cups

• 2-3 medium beets, about 1lb, trimmed, scrubbed and cut into 1 inch cubes

• 3-4 large carrots, about 1lb, trimmed, scrubbed and cut into 2 inch lengths 

• 1/4 cup sesame tahini

• 1/4 cup olive oil

• 2 tbs. lemon juice

• 1 large garlic clove, chopped

• 1/2 tsp. toasted ground cumin seed, optional

• salt and black pepper to taste  

Preheat oven to 375 degrees. Toss the beets and carrots in 2 tbs. oil, then spread them onto a baking tray, and bake until tender and just starting to brown in places, 40-45 minutes. 

Let cool a few minutes, then add all ingredients to the bowl of a food processor and blend until smooth. Taste and add more salt, pepper or lemon juice if needed. 

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