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Beet Hummus

When it’s too hot to cook, we turn to 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.
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