Roasted Beet and White Bean Hummus | Heather Carey

Ingredients

• 8 medium to large beets, different colors are fine
• 1 32-ounce can of white beans, drained and rinsed well
• 2 tablespoons tahini
• 5 tablespoons extra virgin olive oil, divided
• 2 tablespoons fresh lemon juice
• 1 teaspoon fresh lemon zest
• 1 teaspoon each coarse salt and pepper, divided
• 1/2 teaspoon ground cumin
• 1/2 cup fresh chopped mint