Beet Hummus

Beet Hummus

A vibrant addition to any pita pocket or cheese board.  Roasted beets add hint of sweetness and a pleasant earthiness to an otherwise classic recipe. 


  • 1 medium (or 2 small) red beets
  • 2 garlic cloves, chopped
  • 1½ cups cooked chickpeas, drained and rinsed
  • 3 tbsp tahini
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp lemon juice
  • 2-3 tbsp warm water
  • 1 tsp each ground cumin and coriander
  • Salt and black pepper, to taste


  1. Preheat the oven to 400°F. Drizzle the beets with olive oil and wrap them in aluminum foil.  Place on a baking sheet and roast 30-40 minutes, or until the beets are tender.  Allow to cool to warm.
  2. Peel the skins from the beets and chop them. Combine all the ingredients in a food processor and pulse until completely combined.  Adjust the seasonings to your taste.  
  3. To serve, drizzle with additional olive oil and garnish with a little parsley or some other bright green thing. 
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