Beet Hummus
Author: Allie
Prep time: 1 hour 10 mins
Total time: 1 hour 10 mins
  • 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
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