Beet Hummus

November 18 2019 

How about a bright, gorgeous hummus to make your party festive!  This hummus is reminiscent of a beet borscht (that I refused to even try when I was a child and my Bubbe would serve it!) in color and has all the wonderful flavors of hummus:  tahini, garlic, lemon, and cumin.

Give it a try!  This pretty little dish can't help but be noticed!! 

Roasted Beet Hummus

(Recipe from Farmhouse Pottery)


Makes 1 1/2 cups


For the Roasted Beets:

3 medium-size red beets

2 tbsps olive oil

½ tsp Kosher salt


For the Beet Hummus:

1 cup cooked chickpeas

2 cloves of garlic, peeled and minced

2 tbsps lemon juice, freshly squeezed

1/2 tsp ground cumin

¾ tsp Kosher salt

¼ tsp black pepper

2 tbsps tahini (sesame paste)

1/4 cup olive oil


For garnishing:

Handful of Sprouted greens

olive oil for drizzle


To Roast the beets: 

Pre-heat oven to 400 F degrees. Remove and discard greens from fresh beets and rinse under running cold water. Place beets on a sheet of aluminum foil, drizzle with olive oil, and sprinkle with salt and pepper. Wrap loosely and roast for 40-50 minutes. Peel under running cold water when it is cool enough to handle.


To make the hummus: 

Place all ingredients in the bowl of a food processor and process until smooth, scraping the sides of the bowl a few times to ensure even mixing.


Drizzle with olive oil and garnish with sprouts.  Serve.

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© 2019 by the Fancy Pants Kitchen  with the help of Rebecca Shellhamer WIX EXPERT