Recipe of Month

Creamy Beet Hummus

It's is made with roasted beet and chickpeas, Serve it as a appetizer or snack with crackers or pita!


  • 1 roasted beet
  • 1 can (15 oz) conserved chickpeas
  • 1/3 cup tahini
  • 1/2 cup water
  • 1 clove garlic, minced
  • Freshly squeezed juice of 1 lemon
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tap salt
FOR GARNISH : Roasted chickpeas, parsley and black pepper


  • Preheat the oven to 350 degrees F.
  • Rinse, scrub and cut off the root of the beets and wrap them in parchment paper. Place the beets in the oven and roast for 55-60 minutes until tender. Remove and let cool.
  • Drain and rinse the can of chickpeas and remove the skins by gently rolling the chickpeas in a clean kitchen towel. The skins will naturally come off.
  • Peel the beet and cut it into half.
  • In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds. This helps whip the tahini, making the hummus more smooth.
  • Add the beets, chickpeas, water, olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice.
  • Process for 30 seconds, scrape the sides and bottom of the bowl then process another 1-2 minutes or until well blended. Serve and enjoy!