Our Kitchen: Roasted Beet Hummus

Our Kitchen


  • 1 Fresh Beet  
  • Chickpeas (Garbanzo Beans), one 15 oz. can, drained  
  • 2 TBSP Tahini Paste
  • 1 Large Lemon, for zesting and 1 tsp juice 
  • Garlic, 2 cloves, minced
  • Salt
  • Pepper
  • 1/4 cup, Extra Virgin Olive Oil


To roast a beet:

  1. Preheat the oven to 375 degrees.  Cut the green tops off and trim the root.  Wrap in foil with a little olive oil. Roast about an hour until fork tender.  Let cool.  Peel off remaining skin.  
  2. Place the beet in a food processor or a blender.
  3. Add the chickpeas, tahini paste, lemon juice, minced garlic, and a little lemon zest
  4. Add salt and pepper to taste.   
  5. Slowly drizzle in the olive oil until desired texture.
  6. Sprinkle with remaining lemon zest.
  7. Serve chilled with fresh veggies and pita chips.

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