Beet Hummus

  • Yield: servings


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


  1. Rinse beets, cut off greens, and place in tin foil.  Roast in a 425F oven for 40 minutes.  Once beets have cooled, peel off outer skin and chop.
  2. Place  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 olive oil if necessary  to thin.
  4. Serve chilled with raw vegetables.

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.