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Beet Hummus

lb beets (~4 medium-sized beets), scrubbed clean, cooked, peeled, and cubed*

2 tbsp tahini sesame paste

5 tbsp lemon juice

1 small clove garlic, chopped

1 tbsp ground cumin

1 tbsp lemon zest

Generous pinch of sea salt or Kosher salt

Fresh ground pepper to taste


* To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.


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 refirgerator for up to 3 days or freeze for longer storage. Eat with pita chips, or sliced cucumber or celery.


Makes 2 cups.


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