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ROASTED BEET HUMMUS

A photo of ROASTED BEET HUMMUS

Makes 8 servings

(1 serving ≈ ⅓ cup)

INGREDIENTS

  • 2 medium to large roasted beets

  • 1 can (15 ounces) chickpeas, drained, rinsed

  • ¼ cup tahini

  • ¼ cup fresh lemon juice

  • 3 tablespoons extra-virgin olive oil

  • 3 cloves garlic

  • 1 ½ teaspoons sea salt

DIRECTIONS

  1. Roast beets:

  2. Preheat oven to 400 degrees F.

  3. Scrub beets with a vegetable brush under running water. Cut off top and bottom.

  4. Wrap beets in foil and roast until tender (about 1 hour). Let cool, then peel.

  5. Add all ingredients to a blender or food processor. Puree until smooth.

TIPS

  1. For a variation, in place of cumin, add ½ to 1 tsp of dried basil or 1-2 tbsps fresh basil.

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