roasted beet hummus

Looking for the perfect pre-game entertaining dip? This hummus takes everyone's favourite appie up a notch - the perfect partner for those hot wings and cold IPA's. This comes together quickly once the beets are roasted, so cook them up the day before and you'll easily have a party platter on the table before kick-off!


  • 2-3 medium sized beets, roasted and grated
  • 1 can chick peas (400 grams /14 ounces), rinsed and drained
  • 1 lemon, zested and juiced
  • ¼ cup fresh lemon juice plus 1 Tbsp. for drizzling
  • 2-3 Tbsp. extra virgin olive oil
  • 1-2 cloves fresh garlic, crushed
  • 2 Tbsp. tahini


  • STEP 1: Pre-heat oven to 385 F
  • STEP 2: Wrap whole beets together in a double layer of tin foil and bake in oven for 45 minutes. Let cool completely in tin foil - this can be done the day before.
  • STEP 3: Place chick peas, olive oil, tahini, crushed garlic and lemon juice into food processor and pulse until smooth.
  • STEP 4: Add the grated beets and pulse until fully combined and a smooth consistency is reached.
  • STEP 5: Place the hummus in a bowl or on a plate, drizzle with EVOO, lemon zest and fresh dill. Serve with your favourite raincoast crisps or raincoast flats.

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