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from Linda Fears at GoodFoodRX

Roasted Beet Hummus


2 medium-size beets, roasted

Extra Virgin olive oil

2 large garlic cloves, minced

Raw veggies for serving


1 can organic chickpeas, drained (save about ½ c of liquid

2 T tahini

1. Roast beets: Place trimmed and scrubbed beets on tin foil, drizzle with olive oil, wrap in foil and roast at 375 for an hour or until fork-tender. Let cool.

2. Peel and quarter beets and place in bowl of food processor with all ingredients except olive oil. Blend until smooth while drizzling in 1/4 cup of olive oil.
3. Add salt and pepper to taste. If too thick add a bit of chickpea liquid. Store in airtight container in fridge up to a week. 

beet hummus.jpg
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