Beet Hummus

Directions

1. 1
   Preheat the oven to 425.
2. 2
   In a medium enameled cast-iron casserole, cover the beets with water and bring to a boil.
3. 3
   Cover and braise in the oven for about 2 hours, until very tender.
4. 4
   Using a slotted spoon, transfer the beets to a cutting board.
5. 5
   When cool enough to handle, slip off the skins.
6. 6
   Cut the beets into 1-inch pieces, spread them on a baking sheet and refrigerate until cold, about 1 hour.
7. 7
   In a food processor, combine the braised beets with the garlic, coriander and lemon juice and pulse until finely chopped.
8. 8
   With the machine on, slowly drizzle in the olive oil until incorporated and the beet puree is smooth.
9. 9
   Scrape into a bowl and whisk in the tahini.
10. 10
    Season with salt and serve with pita bread.