Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free, Vegetarian

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Beet Hummus

Prep Time 20 minutes


  • 1 cup beets, cubed
  • 1 white beans, canned, rinsed and drained
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 2 tsp maple syrup
  • 1 tsp sea salt
  • hazelnut oil, for garnish
  • rosemary, fresh; chopped, for garnish
  • pinch salt, sea
  • pepper, black
  • goat cheese, crumbles; for garnish


  • Add the cubed beet to a steamer basket. Add about 1 inch of water to a small saucepan, and heat until simmering. Place the steamer basket over the water, and cover with a lid. Cook for 15-20 minutes, or until the beets are fork-tender.
  • Meanwhile, add the beans, tahini, lemon juice, maple and sea salt to a food processor or blender. Once the beets are tender, add them as well, and puree until completely smooth.
  • Transfer to a bowl, cover, and chill until completely cooled. Use a spoon to draw an “s” into the top layer of the hummus. Fill that divot with oil, salt, rosemary, pepper, and crumbled cheese, if desired.
  • Serve with a fresh baguette, sliced vegetables, olives, and other dipping vessels of choice. Store leftovers in the fridge up to 3 days.