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Beet “Hummus”

August 17, 2011

This beet “hummus” from Simply Recipes looks delicious!  It’s also gluten-free and a great use for the beets in your co-op style produce share. Thanks to UA member Andi Weathersbee for submitting it…


Beet “Hummus”



  • 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
  • 2 Tbsp tahini sesame seed paste
  • 5 Tbsp lemon juice
  • 1 small clove garlic, chopped
  • 1 Tbsp ground cumin
  • 1 Tbsp lemon zest (zest from approx. 2 lemons)
  • Generous pinch of sea salt or Kosher salt
  • Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.

Makes 2 cups.

2 Comments leave one →
  1. AKW permalink
    August 17, 2011 3:01 pm

    Just FYI – after reading some of the reviews, I only put in 3T of lemon juice. I do believe the 5 T would have been too much. Otherwise, we ate it ontop of cucumber slices with red pepper flakes and kalamata olive topping it. Yum!


  2. August 31, 2011 4:37 pm

    I should’ve tried this recipe! But instead I made soup!

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