Beet Hummus

beet hummusRemember when you were in school and there was a popular table in the lunchroom? It was the spot where the well-known kids sat. But those of us who didn’t hang out with this group found ourselves sitting on the sidelines. The same scenario can be used to describe vegetables.  Most people regularly buy foods like broccoli, spinach and carrots. But what about the veggies you don’t always find at the popular table — like beets?  If you’ve turned away this vegetable in the past, you may want to take another look at it. Beets are a great source of an antioxidant called lutein. It helps protect the eyes against cataracts and age-related macular degeneration. Beets also contain phytochemicals, which aid in the health of eyes and nerve tissues. As if that wasn’t enough, beets also offer calcium, potassium, iron, protein and five essential vitamins.

If you’re not a fan of eating raw beets, you can roast them and make your own hummus. (Just be careful while preparing them because they can be messy and can leave stains) Serve this hummus with raw veggies and you’ll have a dish that’s just as colorful as it is healthy. With all the nutrients beets have to offer, maybe they deserve a spot at that popular lunchroom table after all.



  • 1 medium size beet
  • 1 15 ounce can garbanzo beans (drained)
  • 2 tablespoons lemon juice
  • 4 cloves garlic, minced
  • 2 tablespoons tahini
  • 1/2 teaspoon cumin
  • 1/4 cup extra virgin olive oil
  • Salt
  • Pepper


  1. Preheat oven to 400 degrees. Chop off beet leaves and wash beet thoroughly. Wrap it in aluminum foil and place on a baking sheet. Roast in the oven for 45 to 50 minutes.
  2. Remove beet from oven and let it cool. Peel off skin, cut into pieces and put chunks in food processor.
  3. Run through processor until smooth. Add remaining ingredients and salt and pepper to taste.