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BCfresh Beet Hummus

BCfresh Kitchen
Serves: 1½ cups
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins

Ingredients
  

  • 1 medium or 2 small red beets
  • 2 cloves garlic peeled
  • cups cooked chickpeas drained and rinsed
  • 2 tablespoons tahini
  • 2 tablespoons extravirgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 to 3 tablespoons warm water
  • ½ teaspoon each of cumin and coriander optional
  • sea salt and freshly ground black pepper

Serve with

  • 1 small baguette sliced and toasted
  • Assortment of raw veggies
  • 1 teaspoon sesame seeds
  • 1 tablespoon chopped parsley
  • 1 tablespoon pine nuts

Instructions
 

  • Preheat the oven to 400°F. Drizzle the beet with 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 forktender.
  • 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.

Notes

Looking for gluten free? Use gluten free crackers instead of baguette.
Try with Golden Beets for a unique visual appeal!