top of page
  • Zina Turner

Honey & Happiness Beet Hummus

Yield: 1½ cups

Ingredients: 3 medium beets, peeled and quartered 3 TB. olive oil, divided 2 TB. tahini 1/4 cup freshly squeezed lemon or lime juice 2 cloves of garlic, minced 1/2 tsp. pink Himalayan sea salt 1/2 tsp. freshly ground black pepper

Directions: Preheat oven to 375° F. Place beets in baking dish and toss to coat with 1 tablespoon of olive oil. Cover and bake until soft, about 20 minutes.

In a food processor fitted with an S blade, process cooked beets, tahini, lemon juice, garlic, remaining 2 tablespoons olive oil, sea salt, and black pepper until smooth.

Cover and refrigerate for at least 1 hour to allow flavors to develop. Serve with sliced cucumbers, carrots and celery. Refrigerate leftovers for up to one week.


Recent Posts

See All
bottom of page