• llubrano

Roasted Beet Hummus

This is great to serve before a meal with toasted pita or chips. The vibrant color and delicate flavor is a total treat to the senses. Here’s how I do it:


1 large beet, roasted cooled and cut into cubes

1 can of chick peas drained

2 tbs tahini paste

2-3 cloves of garlic chopped

juice of 1 lemon plus zest of half a lemon

1/4 cup olive oil

Brush the beet with olive oil wrap in aluminum foil and bake in a 400F oven for 45-50 mins till fork tender, let it cool, peel the skin and cut into cubes. Add the beet to a food processor and pulse till rough chopped then add the chick peas, oil, tahini, lemon and garlic and pulse for a minute or 2 till smooth, add salt and pepper to taste and serve.

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