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Beet Hummus Plate

Active Time: 20 minutes / Cook Time: none minutes / Total Time: 20 minutes

Makes 2 servings

Beet Hummus Plate.JPG


  • 1 large garlic clove, peeled and smashed
  • 1 small roasted beet, peeled, and roughly chopped
  • 1 cup cooked chickpeas, drained but liquid reserved
  • zest and juice of half a lemon
  • 1 tablespoon tahini (optional)
  • 2 tablespoons extra virgin olive oil
  • To serve:
    • 2 tablespoons feta cheese
    • 2-3 cups crudité: carrot and celery sticks, raw beet wedges, radishes
    • 4-6 Swiss chard, romaine, and/or butter lettuce leaves


  1. Add the garlic clove to a food processor and pulse until it is mostly minced, stopping to scrape down the bowl as necessary.
  2. Add the beet to the garlic and pulse until it is minced.
  3. Add the chickpeas, lemon zest and juice, and tahini, if using, to the processor and run until the hummus is smooth.
  4. With the processor running, drizzle in the oil until everything is smooth, creamy, and combined. If you need more liquid, add ½ tablespoon of the reserved chickpea liquid at a time until you reach the desired consistency.
  5. Scoop the hummus into a bowl and sprinkle with feta cheese.
  6. Serve hummus with crudité and greens.