ROASTED BEET DIP

Ingredients

• 1 head garlic
• 2 medium beets, trimmed
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/4 tsp chili powder

Directions

1. Cut top 1/4 inch off garlic head. Individually wrap beets and garlic tightly in foil and place in a baking dish.
2. Bake at 400ºF until tender when pierced with a fork, about 40 minutes for garlic and 1 1/4 hours for beets.
3. Unwrap beets and garlic; cool. Peel beets and cut into chunks; place in a food processor.
4. Squeeze softened garlic out of skins into food processor. Add remaining ingredients (lemon juice through chili powder) and puree until smooth.
5. Transfer to a serving dish. Cover and refrigerate for at least 1 hour or up to 24 hours.
6. Serve with pita chips or Melba toast.