2 medium red beets (about 1 cup)
4 cloves of garlic
1 tablespoon olive oil
1/4 cup of Creamy Tahini (I used “Once Again” from Whole Foods)
Juice of one lemon
1 can cannellini beans (rinsed and drained well)
2 tablespoons of fresh chopped cilantro
1 teaspoon ground cumin
1 teaspoon of salt
Fresh ground pepper to taste
1/4 cup water

Directions:

Peel beets and cut in half
Peel garlic
Place beets & garlic on piece of foil & Drizzle with olive oil — fold foil and make a foil package.
Bake in oven 35 minutes at 425 degrees
Combine garlic, tahini & lemon juice and blitz in food processor, add half water
Add beans, beets, cilantro, cumin, salt & pepper & blitz
Add remaining water until consistency is creamy
Consistency will be a beautiful pink creamy spread