Beet Hummus

Beet Hummus
Serves 6
  • 2 Roasted Beet, small
  • 1 15-oz. can Chickpeas 
  • 1 large Lemon, zested
  • 1/2 large Lemon, juiced
  • 1 pinch salt and black pepper
  • 2 large Garlic Cloves, minced
  • 2 Tbsp Tahini
  • 1/4 cup Extra Virgin Olive Oil


  • Peel and dice beets into cubes and roast in oven at 350 degrees for 20-25 minutes.
  • Once your beets are cooled place them in your blender or food processor and blend until only small bits remain.
  • Add remaining ingredients except for olive oil and blend until smooth.
  • Drizzle in olive oil as the hummus is mixing.
  • Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. To make it have a smoother consistency, add a bit of water and blend.
  • Will keep in the fridge for up to a week. 


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