We love the bright colour of this slightly sweet beet hummus. Don’t forget to add a dash or two
of cumin and coriander to enhance its flavour!
of cumin and coriander to enhance its flavour!
Ingredients
1 medium or 2 small red beets
2 garlic cloves
1½ cups cooked chickpeas, drained and rinsed
2 tbsp tahini
2 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
2 to 3 tbsp warm water
½ tsp cumin
½ tsp coriander
Sea salt
Freshly ground black pepper
Serve with:
1 small baguette, sliced and toasted
Radishes, sliced in half (or other raw veggies)
1 small baguette, sliced and toasted
Radishes, sliced in half (or other raw veggies)
Optional garnishes:
1 tsp sesame seeds
1 tbsp chopped parsley
1 tbsp pine nuts
1 tsp sesame seeds
1 tbsp chopped parsley
1 tbsp pine nuts
Preheat the oven to 400°F. Drizzle the beet wth olive oil and then wrap the beet and garlic
together in foil. Place on the baking sheet and roast 30 to 40 minutes, or until the beet is fork-
tender.
When cool enough to handle, peel the beet skins under running water using your hands. Chop
the beet and place it in a blender. Add the roasted garlic, chickpeas, tahini, olive oil, lemon
juice, and water and blend until smooth. Add cumin and coriander, if you like. Chill until ready
to use.
Slather onto baguette and garnish with sesame seeds, pine nuts and parsley (all optional), or
serve with crispy raw veggies.
together in foil. Place on the baking sheet and roast 30 to 40 minutes, or until the beet is fork-
tender.
When cool enough to handle, peel the beet skins under running water using your hands. Chop
the beet and place it in a blender. Add the roasted garlic, chickpeas, tahini, olive oil, lemon
juice, and water and blend until smooth. Add cumin and coriander, if you like. Chill until ready
to use.
Slather onto baguette and garnish with sesame seeds, pine nuts and parsley (all optional), or
serve with crispy raw veggies.
