Beet Hummus



Vegan Under 30 minutes Vegetarian Without gluten

Nutritional Facts Per Serving

1 g
3 g
1 g
Show all nutrition facts

Nutritional Facts

2 Tbsp
  • Amount For Serving % Daily Value
  • Calories 80
  • Lipides 7 g
    • Saturated fat  1 g
  • Sodium  105 mg
  • Carbs 3 g
    • fiber  1 g
    • Sugar  1 g
  • Protein 1 g


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


  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.

• 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.

Related Recipes