Beet & cumin hummus

beet and cumin hummus

If you haven’t noticed by the abundance of beet recipes, I have a bit of a beet addiction. When our co-op box had a bag of local Rico’s chips I knew I needed a dip for them. This hummus turned  out so yummy that by the time I was able to get photos, all the chips were gone. Luckily  beet hummus tastes just as good with carrots.

This is a great food for kids, its hot pink and full of veggies and nutrients!  My daughter thought it was amazing and she named it princess dip because of its pink color.

This makes around 4 cups and stored well in the fridge for up to 2 weeks that is if you don;t devour it all as soon as you make it.

What you need:

  • 4 tbsp sesame seeds ( or 2 tbsp tahini but fresh is best)
  • 1/4 c lemon juice
  • 4 tbsp olive oil
  • 4 beets, i used 2 red  & 2 orange
  • 1 can of organic garbanzo beans
  • 4 cloves garlic
  • 2 tbsp cumin
  • salt to taste

How to make it

  • peel beets and cut into fours
  • put into a small pot and add water just to cover beets,  boil until tender
  • drain beets but save  water. set beets aside
  • In  a food processor add sesame seeds and 2 tbsp of oil until it forms a paste
  • add beets, garbanzo beans, oil, lemon juice and cumin to blender or food processor with the sesame paste
  • puree and add a bit of the beet water if it is too thick
  • add salt to taste
  • enjoy!
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7 thoughts on “Beet & cumin hummus

  1. Oh my gosh this sounds good! Definitely a saver, to be used with the lovely fresh beets I get at the Farmer’s Market this summer (Paul’s Garden has the best ones :D) We eat a lot of hummus, but I usually skip the expensive tahini–I never thought of using fresh sesame seeds (cheap at Rancho Market) and oil instead! Thanks, MamaMouse.

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