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Beet Hummus

Modified from Minimalist Baker

Yield: 6 servings


2 precooked baby beets, about 3½ ounces 

1 15-ounce can garbanzo beans, drained

1 hefty pinch of sea salt

1 pinch of ground black pepper

3 teaspoons apple cider vinegar (or balsamic)

4 cloves garlic, minced

1 teaspoon mirin sweet cooking rice wine

1 teaspoon agave

4 heaping Tablespoons of tahini

⅔ cup water

juice of three-quarters of a large lemon


  1. Quarter beets and place in food processor. Blend until only small bits remain.

  2. Add remaining ingredients, and blend until smooth.

  3. Taste and adjust seasonings and/or flavorings as needed. If it’s too thick, add a bit of water.


Will keep in the refrigerator for up to a week.

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