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Roasted Beet Hummus


3 roasted beets
1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained
The zest of one large lemon
The juice of half a large lemon
A healthy pinch salt and black pepper
3 large cloves garlic, minced
2 heaping tablespoon tahini
1/4 cup extra virgin olive oil
2 teaspoon thyme
1 teaspoon rosemary


  1. Once your beet is cooled and peeled, quarter it and place it in your food processor.
  2. Blend until only small bits remain.
  3. Add remaining ingredients except for olive oil and blend until smooth.
  4. Drizzle in olive oil as the hummus is mixing.
  5. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed.
  6. If it’s too thick, add a bit of water.
  7. It will keep in the fridge for up to a week.