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Beet Hummus

  • Author: Chocolate Covered Cheetah


  • 1 medium roasted beet
  • 1 15.5oz can chick peas, drained
  • 1 clove garlic
  • 1 tbsp tahini
  • 2 tsp lemon juice
  • 1/2 tsp coriander
  • 1/2 tsp sea salt
  • 1 tbsp olive oil


  1. Slice beet in quarters
  2. Place in food processor with all the ingredients except the olive oil
  3. Process on high, slowly pour in olive oil once hummus looks smooth
  4. Continue to process until completely smooth
  5. Eat or store in the refrigerator in an air-tight container 3-5 days


To roast the beet, wrap it in aluminum foil, bake in the oven at 350 degrees for 60-90 minutes until cooked completely through. You should be able to pierce it with a knife and have the knife cut all the way through easily. Remove from oven, cool to room temperature. Remove from aluminum foil and peal, skin will come off easily.