Raspberry Jam?

Nope.  Beet Tahini.  We might call it beet hummus but I really think hummus must have chickpeas in it.  I might add some chickpeas the next time I make it but it is very good as is. 

Beet Tahini - Adapted  from The Inventive Vegetarian

1 ½ lbs. beets

Juice of 2 lemons

2 cloves of garlic

½ cup tahini

Salt, to taste

Preheat oven to 400F

 Wash and trim, but don’t peel, the beets, then wrap each one in tin foil and toss it in the oven for 45-60 minutes, until a knife can easily pierce each beet.  Once the beets have cooled enough to handle, rub them with your thumbs and the skins should come off easily.

Roughly chop the beets and the garlic and put both in a food processor.  Give a quick pulse to start breaking them down.  Add the tahini and lemon juice and puree until smooth.  Taste and adjust salt as desired. 

Makes 2 cups.  Serve cold or room temperature with crackers or raw vegetables.