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Beet Hummus


  • 1 can chickpeas, drained and rinsed
  • 3 cloves garlic, roughly chopped
  • 2 lemons, juiced
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1 large beet
  • Olive Oil


1. Roast beet: preheat oven to 400°F. Drizzle beet with oil and wrap in foil; place on baking sheet. Roast until tender when pierced with knife, about 40-60 min. When cool enough to touch, peel beet.

2. In food processor, puree together chickpeas, garlic, lemon juice, salt, and cayenne pepper until smooth. Add in roasted beet. With the motor still running, slowly add 1/4-1/2 cup extra virgin olive oil. Season to taste with salt and pepper. The recipe is very forgiving- use more beets, less olive oil, more cayenne according to preference.

Adapted from Bon Appetit

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