Just beet it.

When I first moved to Colorado, we were exploring Boulder and stopped in a restaurant called Shine for happy hour. They had the most delicious beet hummus. It was so good that we couldn't stop thinking about it, so, we decided to try making our own. This recipe, which Chris made up for the most part, turned out to be great, perhaps even better than the original inspiration!

Beet Hummus
Makes 16 servings
Prep Time 15 Minutes
Cook Time 30 Minutes

- 2 medium to large beets peeled and chopped into 1" cubes
- Juice of 2 lemons
- 2 tbsp chopped garlic
- 8 tbsp of sesame tahini
- 2 cans of garbanzo beans drained
- 2 tbsp cumin
- 2 pinches of salt
- 16 pitas cut like a pizza into 8 slices
- Parsley to garnish

1. Preheat the oven to 400 degrees and put your cubed beets in a 13x9 pan with about 1/2" of water in the bottom and cover. Cook for 30 minutes or until beets are softened (you should be able to stick a fork into them pretty easily).

2. While the beets are cooking, put the lemon juice, chopped garlic, tahini, garbanzo beans, cumin, and a pinch of salt in a large food processor and set aside.

3. On a cookie sheet spread out your pita pieces and mist them with water (this makes them crispy) take another pinch of salt and spread it over the pita.

4. Place the pita pan in the oven during the last 10 minutes that the beets are cooking.

5. When the beets are cooked thoroughly, remove from the oven, drain and place them in the food processor with the rest of the mixture prepared in step 2.

6. Blend Blend Blend until completely mixed and it has the texture of hummus.

7. Garnish and serve!


Many thanks to Chris for making this and writing most of this blog post! Let us know if you try this recipe out.