Red Beet Hummus

March 17, 2016


2 medium beets

1 jar organic chickpeas

1 tbsp lemon juice

2 cloves garlic, minced

3 tbsp tahini

1/4 tsp Hebridean Ascophyllum Seaweed


1Preheat the oven to 180deg. Scrub beets with a vegetable brush, wrap loosely in foil and roast at 180/375°F until very soft.

2When cooled, slice beet and add to a food processor and blend to desired texture. Remove from the foil, slice and place in a high speed blinder or food processor. Add the remaining ingredients and blend to desired texture.


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