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Beet Hummus
When it's too hot to cook, we turn to no-cook apps and snacks like this beautifully pink Beet Hummus. Grab the full recipe below and get dippin'!
Prep Time: 10 minutes
Cook Time: 60 minutes
Servings: 4
  • 1 medium beet (about 7 ounces), top removed and scrubbed 
  • 1 can chickpeas, drained  
  • 2 garlic cloves 
  • 5 tablespoons tahini 
  • 3 tablespoons Califia Farms Unsweetened Almondmilk 
  • 1 tablespoon olive oil 
  • 1 ½ tablespoons fresh lemon juice, plus more to taste 
  • 1 teaspoon cumin 
  • ½ teaspoon kosher salt 
  • Sesame seeds or garlic crunch topping for garnish 
  • Assorted veggies for serving 
Heat oven to 400°F. Arrange the rack in the center of the oven. Drizzle the beet with olive oil and wrap tightly in tin foil
Roast for 45-50 minutes, or until the beet is fork tender. Once cooled, rub the skins off the beet, wearing gloves if possible
Roughly chop the beet and add it to a blender along with the chickpeas, garlic cloves, tahini, Unsweetened Almondmilk, olive oil, lemon juice, cumin, and salt
Process until smooth, scraping the sides as necessary, adding a few splashes of almond milk if it seems too thick. Taste and season with additional salt or lemon juice as needed
Transfer to a bowl, garnish with a crunchy topping, and serve with pita chips or sliced veggies. Enjoy!
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