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Rosy Beetroot Hummus

Makes 3 1/2 cups, serving 2 tbsp

Macros: 62 cal, fat 4g, carbs 4g, protein 3g, fibre 1g


1 large red beets trimmed

14 oz can cannellini beans

2 tbsp tahini

2 tsp fresh garlic

½ tsp cumin

¼ tsp sea salt

⅛ tsp hot sauce, optional

Goat cheese, optional

Crudités for dipping such as apple slices, walnut halves, snap peas, or small pitas


Place beets in small roasting pan, add ¼ cup water. Cover tightly and place in preheated oven, 350 degrees. Bake for about an hour or until beets are very tender when pierced with fork. Remove and set aside until cool enough to handle. Peel, chop and place beets in blender along with remaining ingredients, except goat cheese. Pulse contents until smooth. To serve sprinkle with optional goat cheese feta and toasted walnuts. Serve with crudités. Makes about 3 ½ cups.

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