Beet hummus

 Cooking 10 minutes
 Preparation 10 minutes
 6 servings


  • 1/2 bag (142 g) of Florette beet julienne
  • 5 mL (1 tbsp.) Olive oil
  • 60 mL (1/4 cup) onion, diced
  • 2 garlic cloves, finely chopped
  • 60 mL (1/4 cup) lemon juice
  • 5 mL (1 tsp.) Ground cumin
  • 1/4 cup (60 mL) tahini (sesame butter)
  • 250 mL (1 cup) canned chickpeas, drained and rinsed
  • 60 mL (1/4 cup) of water
  • To taste, salt and freshly ground pepper


  1. In a saucepan of boiling water, blanch the beets for about 6 minutes. Drain and reserve.
  2. In large nonstick skillet, heat oil and sauté onion and garlic for a few minutes until translucent. Add lemon juice, cumin, Tahini, beets, chickpeas and water. Mix and remove from heat.
  3. Place the mixture in the food processor and purée. Add salt and pepper to taste.
  4. Serve with crudités, crackers or grilled pita tips, or as a spread for sandwiches.

Note: Hummus can be stored in the refrigerator for 3-4 days.

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