Beet Hummus: Week 2, January 2020

Prep Time: 15 mins                    Cook Time:  35 mins                 Yield: Serves 4

Resource from


4 medium beets

2 tablespoons + 1 teaspoon olive oil, divided

1/2 cup tahini

1/4 cup fresh lemon juice, from about one lemon

1 teaspoon sea salt

1/2 teaspoon ground cumin

1 garlic clove, minced


Preheat your oven to 425 degrees. Peel and chop the beets then toss them with 1 teaspoon of the olive oil and put them on a baking sheet. (See notes) Roast in the oven for 35 minutes, or until they are soft.

Let the cooked beets cool for a few minutes them put them into your food processor along with all the remaining ingredients. Blend on high for 2 minutes.

With the motor running, slowly add cold water to the hummus. You will need to add about 1/4 cup of water. When it is creamy and the consistency of hummus, stop adding water. Season to taste with more salt, if needed.


Recent Posts

See All