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Roasted Beet Hummus

Colorful beet hummus made with red beets, tahini, and lemon. Great with pita chips and veggies.


60 m 4-6 serving 210cals

2 medium beet roots 200 gr chickpeas, cooked 3 tbsp olive oil 2 tbsp tahini 1/2 lemon, juice and zest
1 tbsp sesame seed, toasted 2 pita bread, warmed or grilled to serve 1/2 tsp cumin powder sea salt, and black pepper TT



To roast a beet wash and drizzle with olive oil and salt, wrap in the foil and place in a 400˚ F oven for about 45 minutes until a fork easily slides in it. Wait for it to cool, then peel the skin off.


Toast a cumin powder in a dry pan for about 1 minute. Add the roasted beet, chickpeas, lemon juice, lemon zest, tahini, olive oil, and toasted cumin in a blender. Start blending on low, increasing to medium blend until smooth, add salt and pepper to taste.


For garnish toast the sesame in a dry pan, and use olive oil on top. Serve with toasted pita bread.



Chef Maryam Ghargharechi

Chef Maryam Ghargharechi

She is accomplished as a red seal chef and member of WACS, CCFCC, and BC Chefs' Association.

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