Prep 15 mins
Cook 1 hr
Recipe was given to me by my wonderful neighbor, Alba.
- 3 medium beets (roasted and peeled)
- 3 tablespoons tahini
- 1⁄4 cup lemon juice
- 2 tablespoons olive oil
- 2 garlic cloves
- 1⁄2 teaspoon ground cumin
- Wrap beets in foil and roast them at 425 degree F. for one hour or until soft.
- Place all ingredients in a food processor or blender and process until smooth. You may need to add a little water if the mixture is too thick.
I was surprised how much I enjoyed this! I used 1 golden beet and the color was very similar to regular hummus! I served with sun chips. Thanks! :)
I reduced this recipe by half and glad I did because it makes a good amount! This was exceptionally tasty! I used organic beets from our CSA box and didn't bother to peel them after roasting. Super easy, delicious, healthy and beautiful presentation! After transferring the hummus to a bowl I drizzled olive oil over the top and garnished the edges with flat leaf parsley. Served with pita crisps and we gobbled up what was so supposed to be an appetizer but quickly turned into a main dish. Added to my Best of 2013 cookbook. Made for NA*ME tag/Autumn.
So good and vibrant coloured hummus! Certainly something different. And very healthy, too!