Hello, Hello. I hope you all had a wonderful weekend and for all my American readers I hope Memorial Day and the extra day off (if you had one) treated you well. For me, Memorial weekend  signifies the unofficial start to summer. Let the pool parties, outdoor BBQ’s, and the relaxed, carefree days of summer commence.

I shared this Beet Hummus over at Kroll’s Korner last week, but in case you missed it, I wanted to give it the attention it deserves here as well. This crowd pleasing appetizer is perfect for summer with it’s bright and vibrant color. The top is dressed with pistachios and goat cheese to give it some pizzazz.

I love roasting beets at home because the flavor is so much better compared to store bought or even (gasp) from a can.  Simply cut the leaves and stems off, rinse the beets well, wrap in foil and place them on a baking sheet and into the oven to roast for an hour or so. Once they’re done you can easily peel away the skin using a paper towel or the tin foil they’re wrapped in, to protect your hands from getting stained. A clean process this is not but I promise it’s well worth it in the end.

Once the beets have cooked this dip will come together in minutes. Serve with veggie sticks, chips or crackers.

Beet Hummus
Prep time
Total time
  • 1 medium-sized red beet, roasted and chopped
  • 1 clove garlic
  • 1 15oz. can chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2-3 tablespoons warm water
  • ¼ teaspoons salt
  • ⅛ teaspoon pepper
  • ½ teaspoon cumin
  • ¼ cup goat cheese, crumbled
  • 1 tablespoon Pistachios, shelled
  1. Preheat oven to 400 degrees. Wash the beet, wrap in tin foil and place on a baking sheet. Roast for about 1 hour or until the beet is soft. Once it's cooled, peel the skin off using a paper towel. Chop and place inside the bowl of a food processor. (or blender).
  2. Add in the garlic, chickpeas, tahini, olive oil, lemon juice, water, salt, pepper and cumin. Process until smooth.
  3. Top with goat cheese and pistachios. (optional)
  4. Serve with toasted baguette, veggie sticks or crackers.
  5. Store in a sealed container in the refrigerator until ready to use