LolaJean’s Beet Hummus

Try using golden or Chioggia beets for a bright yellow hummus, or red beets for pink!


1/2 lb beets (about 4 medium sized beets), scrubbed, cooked, peeled-if necessary, and cubed

2 Tbsp tahini (sesame seed paste)

5 Tbsp lemon juice

1 small clove garlic, chopped

1 Tbsp ground cumin

1 Tbsp lemon zest

generous pinch of sea salt

fresh ground pepper to taste


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 fridge for up to 3 days, or freeze for longer storage.

Enjoy with pita chips or with sliced cucumber or celery, or on fresh bread with goat cheese and shaved mint.

Makes 2 cups.

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