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Beet Hummus
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Course
Side Dish
Cuisine
American
Ingredients
1/2
pound beets (about 4 medium sized beets), scrubbed clean, cooked (roasted, steamed, or boiled), peeled, and cubed*
2
tablespoon
tahini sesame seed paste
5
tablespoon
lemon juice
1
small clove garlic, chopped
1
tablespoon
ground cumin
1
tablespoon
lemon zest (zest from approx. 2 lemons)
Generous pinch of sea salt or Kosher salt
Fresh ground pepper to taste
Instructions
Place all ingredients in a food processor (or blender) and pulse until smooth.
Taste and adjust seasonings and ingredients as desired.
Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.
Wonderful on sandwiches too!
Keyword
beet hummus recipe, raw beet hummus, raw beetroot hummus