Beet Hummus Plate

Make everyday hummus bright and beautiful!

Serves: 2

Prep Time: 45 mins



  • 1 lb fresh beets, cooked
  • 2 tbs white wine vinegar
  • 2 tbs tahini
  • 3-5 tbsp lemon juice
  • 1 garlic clove, crushed
  • 1/2 tsp sea salt
  • 1/2 tsp cumin
  • 1-3 tbs olive oil (depending on desired consistency)
  • 1 tbs fresh parsley, finely chopped

To Dip:

  • Carrots
  • Celery
  • Cucumber
  • Endive
  • Olives
  • Whole wheat pita


Cooking Beets

Place fresh, trimmed beets in a saucepan and over with water. Add 2 tbs of white wine vinegar to the water so beets will retain their color. Bring water to a boil and allow beets to simmer for 30 minutes. Allow to cool and skin should peel off by rubbing with yoru fingers. Discard skin. 

In a food processor or high-speed blender, combine all ingredients. Begin with 1 tbs of olive oil and if the consistency is too thick, add more. Blend until smooth consistency. Serve or chill in refrigerator.