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Makes:
2 cups
Prep time:
10 minutes

Ingredients

2 cans (14 ounces each) beets, drained and rinsed or 12 (2" round) cooked from fresh
¼ cup lemon juice
2 cloves garlic, minced or 1/2 teaspoon garlic powder
2 teaspoons cumin
¼ teaspoon each salt and pepper
2 Tablespoons sesame tahini (optional)

Directions

  1. In a blender or food processor, combine beets, lemon juice, garlic, cumin, salt, pepper and tahini, if desired. Blend until smooth. For a thinner consistency, add 1 to 2 tablespoons water or beet juice.
  2. Cover and refrigerate until ready to serve.
  3. Refrigerate leftovers within 2 hours.

Notes

  • Serve with carrot, celery or jicama sticks.
  • Make a chunky version if you don’t have a blender or food processor; mash beets with a potato masher or fork to desired consistency.  Add remaining ingredients and water or beet juice if needed.