Sunday, April 11, 2010

Beet Hummus

It's been a busy, Birthday Sunday! The third experiment of the day: Beet Hummus!! I am obsessed with beets and I also love hummus, so what better combination could there be?I also saw how beautiful the hummus turned out, so I really wanted to try to make it. This recipe was posted on Elena's Pantry, Elena posts her own and others' recipes for organic, gluten-free food, so for those of you who have those dietary requirements, this recipe works for you.

The hummus is great, it is sweet from the beets, but has the same tahini, lemon juice flavors of traditional hummus. It is also much lower in fat, with the only fat coming from the tahini (9 grams for the whole recipe).  I could have been a bit more patient, since my hummus wasn't as smooth as I would have liked it to be, but beet hummus is definitely a keeper, it would make a gorgeous appetizer or snack at a party!

Beet Hummus 
from ( via Elena's Pantry)

4 medium sized beets, scrubbed, cooked and cubed
¼ cup raw tahini paste
¼ cup lemon juice
1 small clove garlic, pressed
¼ teaspoon celtic sea salt

Place all ingredients in a food processor and pulse until smooth.


  1. I love beets so I will have to try this, it has a great color!

  2. Love this approach! Such a simple recipe, very few ingredients, nothing else needed, I am sure

    would be nice for a V-day appetizer - me and my husband, we eat hummus (the regular type) almost daily, but I've been collecting variations and yours just went to the top of the list!


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