Beet Hummus

Prep Time: 10 minutes
Total Time: 15 minutes
Makes: 8


  1. 4 medium-sized roasted beets, chopped (about 1 lb/500 g)
  2. 1/4 cup (60 mL) tahini paste
  3. 3 tbsp (45 mL) lemon juice
  4. 3 tbsp (45 mL) olive oil, divided
  5. 2 cloves garlic, minced
  6. 1 tsp (5 mL) ground cumin, plus more for garnish
  7. 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.