Beetroot Hummus


For the Roasted Beets

  • 3 medium-size red beets
  • 2 tablespoons olive oil
  • ½ teaspoon Kosher salt

For the Beet Hummus

  • 1 cup cooked chickpeas
  • 2 cloves of garlic, peeled and minced
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/2 teaspoon ground cumin
  • ¾ teaspoons Kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons tahini (sesame paste)
  • 1/4 cup olive oil

For garnishing

  • Handful of Sprouted greens
  • olive oil for drizzle


  1. 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 each beet in a small 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.
  2. 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.
  3. Drizzle with olive oil and garnish with sprouts.
  4. Serve.

Recipe from: Aysegul Sanford