Beet Hummus

Course: Appetizers / Snacks
Difficulty: Easy
Pulse Type: Beans
Specialty Diet: Gluten Free, Vegetarian
Occasion: Earth Friendly
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 3 cups


  • 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


  1. 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.
  2. 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.
  3. Transfer to a bowl, cover, and chill until completely cooled. Use a spoon to draw an ā€œsā€ into the top layer of the hummus. Fill that divot with oil, salt, rosemary, pepper, and crumbled cheese, if desired.
  4. Serve with a fresh baguette, sliced vegetables, olives, and other dipping vessels of choice. Store leftovers in the fridge up to 3 days.