ROASTED BEET HUMMUS
1 quart Sosnicki's Red Kestrel Organic Beets
4 cloves Sosnicki's Organic Garlic, Minced.
1 Ripe, Creamy Avocado
4 Heaping Tablespoons Tahini
1 small Lemon and lots of zest
Sea Salt to taste
Chili Powder to taste
2 Tablespoons freshly Ground Flax Seed
(and any other spices YOU see fit! Play!)
~Snip the rat tail off the beets and roast in the oven in a casserole dish with a bit of water at 350 until fork tender. Usually 45 mins using a convection setting.
~Cover beets with towel to 'sweat' and loosen the skins. Peel with a knife.
~Refrigerate over night to make the beets nice and cold.
~Next day add the beets and all the other ingredients into your food processor. My ol' Cuisinart works awesome with the big blade. As one of my fav chefs Jamie Oliver would say: "Wazz it up" until it's nice and creamy with a very familiar hummus like consitency!
Eat it with a plain vessel to enjoy the flavour! I bought some Quinoa toast crackers that were a perfect pairing when I was at the Big Carrot. Oh hell, dip your kale chips in it too!!!! Enjoy. This recipe is perfect for the holiday season a head!