Yum! Is all I can say. I love eating buttered beets and I have always prepared them one way. Now, I found another reason to grow even more this summer. Beet hummus with baked, salted tortilla wedges.
1-15 oz can of sliced beets or 3 medium fresh beets, cooked EXTREMELY soft.
2 Tablespoons Tahini
1 Garlic Clove (Minced)
1 Tablespoon Cumin
1/2 Teaspoon Salt
1/8 Pepper
5 Tablespoons Lemon Juice
Directions:
1.) Empty the 15 oz can of sliced beets or 3 fresh, cooked and sliced beets into a mix master. I use my mix master to start the break down of the beets. If you have a large food processor, skip this step completely and continue each additional step all in food processor.
2.) Add 2 Tablespoons Tahini
3.) 5 Tablespoons Lemon Juice
4.) Add Minced Garlic
5.) Add Salt and Pepper
6.) Mix all together if using mix master to form a thick sauce. If you are using a food processor right away, mix all ingredients together.
7.) Transfer the thick and chunky sauce to a food processor and plus a few times for a combined, smooth, thick sauce.
8.) Cut up flour tortillas into wedges and place on a cooking sheet. Preheat oven to 350 degrees and spray the tortilla wedges with olive oil and sprinkle with salt. Bake for 7 minutes on one side and flip the wedges for and again spray and salt the second side. return the wedges to the oven for another 8 minutes. Remove the toasted wedge chips and serve with beet hummus.
