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Beet hummus

Beet Hummus: lemony and full of minerals and vitamins. This healthy appetizer is also very easy to prepare.

- 10 Oz chickpeas
- 1/2 onion
- 5 Oz beets (precooked are fine too)
- 2 tablespoons of tahini
- 1 clove of garlic
- 1 lemon
- Cumin powder
- Extra Virgin Olive oil
- Pepper

1. Chop the beetroot (if you are using raw beetroots remove the stem and most of the root, scrub and wash them underwater until clean, wrap the beets in a foil and roast for one hour at 375 F until a knife inserted falls out without resistance).

2. Combine in a blender the beetroot, drained chickpeas, half an onion, two scarce tablespoons of tahini, one clove of garlic, the juice of one lemon, a teaspoon of cumin powder. Blend until the mixture is homogeneous.

3. Add 5 tablespoons of extra virgin olive oil and a drop of water until the desired consistency is obtained.

4. Plate and add one more drizzle of extra virgin olive oil and some pepper. Serve as a spread on bread or veggies.