Beet Hummus

  • Prep Time 10 min
  • Total Time 15 min
  • Serves: 8

Ingredients

  • 4 medium-sized roasted beets, chopped (about 1 lb/500 g)
  • 1/4 cup tahini paste 60 mL
  • 3 tbsp lemon juice 45 mL
  • 3 tbsp olive oil, divided 45 mL
  • 2 cloves garlic, minced
  • 1 tsp ground cumin, plus more for garnish 5 mL
  • 1/2 tsp each ground coriander, salt and pepper 2 mL

Directions

  • Step 1

    Place roasted beets, tahini paste, lemon juice, 2 tbsp (30 mL) olive oil, garlic, cumin, coriander, salt and pepper in food processor; blitz to desired texture. Add additional tahini, lemon juice or water for a smoother dip, if desired. Transfer to serving bowl. Drizzle with remaining oil and sprinkle with a pinch of cumin. Store refrigerated in airtight container for up to 2 days.

Tip

Serve with Sobeys appetizers such as Sensations by Compliments Greece at Home
Vegetable Phyllo Bites.

To roast beets, toss in olive oil and season with salt and pepper. Wrap in double-layer of foil to create a tightly sealed packet. Bake 45 to 50 min. in preheated 425°F (220°C) oven. When beets are cool enough to handle, gently rub skins off using a paper towel.

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Nutrition Facts

  • Nutrition Description Per serving (2 tbsp/30 mL):
  • Calories 80
  • Fat 7 g
  • Saturated Fat 1 g
  • Carbs 3 g
  • Sugar 1 g
  • Protein 1 g
  • Cholesterol 0
  • Fibre 1 g
  • Sodium 105 mg