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Lemony Beet Hummus

Photo Cred: Salt & Lavender

Serving 12


1 large roasted beet

1 29 oz. can of chickpeas drained

1 large lemon zested and juiced

1/2-1 t sea salt

1 1/2 T of garlic paste or 4-5 garlic cloves finely minced

4 heaping T of tahini (well mixed)

1/4 cup of olive oil

Add up to 5 T of water slowly to make creamier

1. To roast beet:

  • Preheat oven to 375 degrees F (190 C), remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.

(Save the greens for cooking later. Super nutritious and delicious.)

  • Line a pan with parchment paper drizzle olive or avocado oil on the beet and roast for one hour or until a knife can be inserted without resistance. They should be tender.

  • Set in the fridge (in a bowl to catch juice) to cool to room temperature.

2. Once beet is cooled, cut into quarters and add into a food processor or blender with a strong motor. Blend until it's in small chunks

3. Zest and squeeze whole lemon into blender

4. Add remaining ingredients into blender

When serving, drizzle olive oil and a bit more salt in the center.

It will keep for about a week.

Tastes great on salads as a dressing, as a dip for veggies, as a sandwich or wrap spread


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