Jun 042016

Beet Hummus


  • 1/2 pound roasted beets (about 4 medium size beets)
  • 2-3 tablespoons tahini sesame paste
  • 4 tablespoons lemon juice
  • 2 small clove garlic, chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon lemon zest (zest from approx. 2 lemons)
  • generous pinch salt (Kosher or sea salt is preferred)
  • freshly ground pepper to taste


  1. Place all ingredients in a food processor (or you may use a blender) and pulse until smooth.
  2. Chill and store in the refrigerator for 2-3 days or freeze for longer storage.
  3. Enjoy with pita chips, crackers, or with sliced cucumber, celery, or carrot sticks for dipping, or spread on hearty crackers or crusty bread, add goat cheese and fresh mint for a party appetizer.


Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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