Looking for a gateway recipe to get into beets? Try beet hummus! This recipe calls for roasting the beets first, which brings out their natural sweetness and give this hummus a gorgeous color. This is a show stopper dip that you can serve as an appetizer, on a sandwich for lunch, or as a snack! We think you really can’t beet it.
2-3 small roasted beets
1 can chickpeas
2 garlic cloves
1 tbsp. lemon juice
2 tbsp. tahini
1/4 cup olive oil
Salt and pepper to taste
Walnuts/ Pumpkin seeds
Goat cheese crumbles
Wash your beets and chop them into 1 inch cubes.
Toss in olive oil, salt and pepper and spread out on a baking sheet.
Roast for 30-40 minutes at 400 degrees and flip halfway through. Let the beets cool for 5-10 minutes.
Add chickpeas, beets, garlic cloves, lemon juice and olive oil into a food processor and pulse until well combined. Sprinkle in salt and pepper.
Taste and reseason if needed. Place in a bowl or serving dish and top with nuts, balsamic, or goat cheese if you want to get extra fancy.
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