Beet Hummus

For the versatility of hummus, with the incredible color of beets: try beet hummus! Beets are especially good for your heart, and their flavor is wonderful in a spread for sandwiches, or dips for parties. It’s sure to be a hit with its bright colors and flavors.


Beets (1/2lb) Cooked, Peeled, Cubed

5 tbsp lemon juice

2 tbsp tahini sesame seed paste

1 small chopped garlic clove

1 tbsp ground cumin

lemon zest from 2 lemons

pinch salt and fresh ground pepper


Combine all ingredients in a food processor, and pulse until smooth.

Chill and store in the refrigerator for up to 3 days. Freeze for longer storage.

*To cook the beets, cut off the tops, scrub the roots clean, and put them in a covered dish with 1/4 inch water. You can also roast them by coating them with oil and placing them on a baking sheet lined with foil. Bake at 375 until easily penetrated with a knife or fork. For stovetop cooking, cover beets with water in a saucepan and simmer until tender, about 1/2 hour. Peel, once they have cooled.

Serve with pita chips, fresh pita bread, or enjoy with sliced cucumbers or lemon cucumbers for an extra fresh crunch.

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