All Recipes

Beet Hummus

10 Mins
Potato Bread
Made With
Potato Bread


1 Small Beet, roasted

1 3/4 Cup Cooked Chickpeas, drained

Zest from 1 Large Lemon

Juice of 1/2 Large Lemon

Pinch of Salt and Black Pepper

2 Large Cloves Garlic, minced

2 Tablespoons Tahini

1/4 Cup Extra Virgin Olive Oil

Assorted Martin's Potato Bread, sliced and toasted

Assorted Veggies, for serving

Serves: 2


Step 1

Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them under water until clean.

Step 2

Wrap beets in foil, drizzle on a bit of canola oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.

Step 3

Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.

Step 4

Add remaining ingredients except for olive oil and blend until smooth.

Step 5

Drizzle in olive oil as the hummus is mixing.

Step 6

Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.

Step 7

Serve with assorted veggies and Martin’s Potato Bread.

Hummus will keep in the fridge for up to a week.