Red Beet Hummus

Get your dipping fingers ready! If you are a beet fan, this is a great new way to enjoy this wonderful root vegetable. Makes one heck of an appetizer snack!

[recipe servings=6-8 time=40 Minutes difficulty=medium]


3 Medium Red Beets, Chopped

4 Tablespoons Olive Oil, Divided

1 Teaspoon Kosher Salt, to Taste

1 Garlic Clove

1 Teaspoon Ground Coriander

1 (15-oz) Can Chickpeas, Drained and Rinsed

1 Lemon, Juiced

Sesame seeds, for Garnish



  1. Preheat the oven to 400°F. Place the beets on a baking sheet, toss with 2 tablespoons olive oil and a big pinch of salt. Roast for 30 minutes, until fork-tender.
  2. Transfer the roasted beets to a food processor, along with the garlic, coriander, chickpeas, lemon juice, and a ¾ teaspoon salt. Blend until smooth, adding more olive oil as necessary to reach desired consistency. To serve, drizzle with olive oil and sprinkle with sesame seeds.




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