Lemony Beet Hummus

This appetizer is brightly colored and easy to make.



  • 1 large beet
  • 1 Tbsp. balsamic vinegar
  • 1 can (15 oz.) chickpeas, drained
  • 1 lemon, juiced, plus 1 tsp. lemon zest
  • 3 cloves garlic
  • 3 Tbsp. tahini paste
  • â…“ cup plus 1 Tbsp. olive oil, divided
  • Salt and pepper to taste


  1. Wash, peel and chunk beet. Place in the center of a sheet of foil. Top with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Lightly wrap in foil and roast at 450° F for approximately 45 minutes or until soft.

  2. Mix cooled beet and remaining ingredients in the food processor until smooth. Taste and adjust seasoning. Serve with cut vegetables and pita chips.