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Beet Hummus Beet Hummus
Beet Hummus
Beet Hummus
Add this simple beet hummus dip to your spring spread! It's easy to make by blending together beets, lemon juice, and plenty of flavor.
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Recipe - 457 - Inglewood - Centinela Ave
Beet Hummus, served on a charcuterie board with vegetables.
Beet Hummus
Prep Time5 Minutes
Servings4
Cook Time60 Minutes
Ingredients
1 Large Beet
1 Can of Chickpeas, drained and rinsed
1/3 Cup Tahini
Juice from 1-2 Lemons
2 Cloves of Garlic
1/2 Teaspoon Salt
1/4 Cup of Olive Oil
2 Tablespoons of Cold Water
Directions
  1. Cut off the tops of whole beets (unpeeled).
  2. Drizzle with olive oil, and sprinkle them with salt and pepper. Wrap the beet in foil and bake at 400 degrees F for about an hour. 
  3. Remove the beet from the oven and let cool completely. Once cool, you can use a paper towel to gently rub the beet skin off. 
  4. In a blender or food processor, blend the roasted beets, chickpeas, tahini, lemon juice, garlic, and salt to taste until smooth. 
  5. While blending, slowly drizzle in the olive oil. If the hummus is still thick for your preference, add 2 tablespoons of cold water and blend. 
  6. Taste the hummus and season with extra salt, pepper or lemon juice if needed. 
  7. Enjoy! 
5 minutes
Prep Time
60 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 Large Beet
Not Available
1 Can of Chickpeas, drained and rinsed
S&W Garbanzos, Chick Peas
S&W Garbanzos, Chick Peas - 15.5 Ounce
Sale Price
$1.49 was $1.69$0.10/oz
1/3 Cup Tahini
Roland Tahini
Roland Tahini - 16 Ounce
Sale Price
$6.69 was $7.49$0.42/oz
Juice from 1-2 Lemons
Produce Lemon
Produce Lemon - 1 Each
$0.79
2 Cloves of Garlic
Not Available
1/2 Teaspoon Salt
Morton Salt
Morton Salt - 26 Ounce
$1.99$0.08/oz
1/4 Cup of Olive Oil
First Street Olive Oil, Extra Virgin, Imported
First Street Olive Oil, Extra Virgin, Imported - 16.9 Fluid ounce
$10.99$0.65/fl oz
2 Tablespoons of Cold Water
First Street Drinking Water, Purified
First Street Drinking Water, Purified - 1 Gallon
$1.25$1.25/gal

Directions

  1. Cut off the tops of whole beets (unpeeled).
  2. Drizzle with olive oil, and sprinkle them with salt and pepper. Wrap the beet in foil and bake at 400 degrees F for about an hour. 
  3. Remove the beet from the oven and let cool completely. Once cool, you can use a paper towel to gently rub the beet skin off. 
  4. In a blender or food processor, blend the roasted beets, chickpeas, tahini, lemon juice, garlic, and salt to taste until smooth. 
  5. While blending, slowly drizzle in the olive oil. If the hummus is still thick for your preference, add 2 tablespoons of cold water and blend. 
  6. Taste the hummus and season with extra salt, pepper or lemon juice if needed. 
  7. Enjoy!