Beet Hummus

  • Yield: servings


2small roasted beets
1cup chickpeas
1/4cup tahini
1/4cup water
1-2cloves garlic, minced
1teaspoon ground cumin
1tablespoon extra virgin olive oil
-- juice of 1 lemon
-- salt/pepper to taste


  1. Rinse beets, cut off greens, and place in tin foil.  Roast in a 425 degree oven for 40 minutes.  Once beets have cooled, peel off outer and chop.
  2. Place the roasted beets, chickpeas, tahini, water, minced garlic, cumin, extra virgin olive oil, and lemon juice in a food processor and pulse until smooth.  
  3. Add more extra virgin olive oil if necessary or to thin out the consistency of the hummus.
  4. Serve chilled with raw vegetable.

Reprinted with permission from by Brooke Jackson.  Brooke Jackson was born and raised in Alabama where she now lives with her husband and pomeranian.  She has been a vegetarian more than half her live and is passionate about cooking with healthy foods.