Skip to main content

Natural Awakenings Charlotte

Beet Hummus

Tray with yellow, orange and purple carrots and dish of homemade beet hummus

Photo courtesy of Michelle Demuth-Bibb

Yield: 6 servings

2 roasted beets, small
1 15-oz can chickpeas 
1 large lemon, zested
½ large lemon, juiced
1 pinch salt and black pepper
2 large garlic cloves, minced
2 Tbsp tahini
¼ cup extra-virgin olive oil

Peel and dice beets into cubes and roast in the oven at 350° F for 20 to 25 minutes. Once the beets are cooled, place them in blender or food processor and blend until only small bits remain. Add remaining ingredients except for olive oil and blend until smooth. Drizzle in olive oil as the hummus is mixing. Taste and adjust seasonings, adding more salt, lemon juice or olive oil, as needed. If it’s too thick, add a bit of water. This dish will keep in the fridge for up to a week.


Recipe by The Chef’s Garden.


More Beet Recipes

pPhoto courtesy of Michelle Demuth-Bibbbrp

Beet, Greens and Goat Cheese Linguine

This heart-healthy recipe adds beets, greens and goat cheese to make a flavorful linguine pasta dish. Read More » 

 

pPhoto courtesy of Michelle Demuth-Bibbbrp

Kale and Beet Salad with Balsamic Vinaigrette

Recipe for kale salad with beets, walnuts and goat cheese served with a delicious balsamic vinaigrette. Read More » 

 

pPhoto courtesy of Reynolds Wrapbrp

Beet Chips with Sea Salt and Smoked Paprika

Healthy snack recipe for beet chips flavored with sea salt and smoked paprika seasoning. Read More » 

 


Enter to win a relaxing massage this holiday season
Join Our Email List

Receive Digital Magazine and Special Offers

* indicates required
Email Format

Receive Digital Magazine, Special Offers and Advertising Information

* indicates required
Email Format
Global Brief
Health Brief