Roasted Red Beet Hummus

Season: All

Prep time: 15 minutes

Beet roasting time: 45 minutes


Makes 2 Cups


1 large red Beet (roasted)

15 oz can organic garbanzo beans

1/4 cup goat cheese

1/3 cup tahini

1/4 cup fresh lemon juice

1 garlic clove, smashed

1 tsp kosher salt

1/2 tsp coriander seeds, toasted then ground

Garnish with Mint leaves,

Extra virgin Olive Oil

Poppy seeds

(You can switch out goat cheese for ricotta or yogurt.)


Preheat oven to 400. Wrap whole beet in foil and roast for about 45 minutes or until tender. Let cool. Peel off skin and cut into slices.


Put all other ingredients in food processor and pulse several times. Add roasted sliced beets and pulse until incorporated.


Put hummus in shallow bowl. Make a indentation in the middle. Drizzle in olive oil. Sprinkle poppy seeds and garnish with a few mint leaves.


Serve with cucumber sticks or other seasonal veggies. Crackers or pita are delicious as well.


Cooks note: Spread this on a roasted vegetable sandwich or serve with grilled lamb and extra mint.

©2018 by Laurie Richardone

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