Beet Hummus

Ingredients

  • 1 small beet

  • ½ teaspoon + ¼ cup olive oil (divided)

  • 1 15-ounce can cooked chickpeas (drained, roughly 1 ¾ cups)

  • Zest of one lemon (about ½ Tablespoon)

  • Juice of one lemon (about 2 Tablespoons)

  • 1 medium clove garlic (diced)

  • ½ teaspoon fine sea salt (plus more to taste)

  • ½ teaspoon ground cumin (optional)

  • 2 Tablespoons tahini

  • Garnish with olive oil, fresh herbs, or lemon zest

Instructions

  1. Preheat the oven to 375 F.


  1. Thoroughly wash all the dirt off of the beet. Cut off the stem and tip of the beet, and peel the beet.

  2. Lightly coat in ½ teaspoon olive oil. Wrap in tin foil and bake for 1 hour (or until a knife can be easily inserted into the beat).

  3. Remove from the oven and place in a bowl in the fridge to chill to room temperature (the bowl is to catch the juice so you don’t stain your fridge!).

  4. Once the beet has chilled to room temperature, place it in a high speed blender or food processor. Pulse until it is broken up into the size of small to medium pebbles.

  5. Add the chickpeas, lemon zest, lemon juice, diced garlic, salt, cumin, and tahini to the blender or food processor. Begin blending. While blending, slowly pour in the remaining ¼ cup olive oil. Blend until it is smooth and fully combined.


  1. Top with additional olive oil, herbs, or lemon zest.