Roasted Beet Hummus

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Have you ever seen a more beautiful dip?! This hummus is sure to brighten up any salad, snack, or party spread!


1 small roasted beet

1- 15 oz can chickpeas

1 lemon zested

1/2 lemon juiced

pinch sea salt + black pepper

2 cloves garlic, minced

2 tsp cumin

2 tbs tahini

1/4 c organic olive oil



To roast beets, its as simple as removing the stem and roots, scrubbing them clean, wrapping them in aluminum foil with a light drizzle of organic olive oil and cooking them at 375 for about an hour or until a fork can easily be inserted.

Once your beets have cooled, combine all the ingredients except for the olive oil into a food processor and blend until smooth. Slowly add the olive oil until you’ve reached your desired consistency.