Beet Hummus with Baby Bull’s Blood Beets

Beet Hummus
Have you ever had Baby Bull’s Blood Beets? These beets are the only variety with red roots, stems, and leaves. The roots are tender when young with a rich, earthy, sweet flavor. When young, the leaves are sweet and tend to become increasingly bitter with age. Bull’s Blood beets are harvested when young for their beet greens to be used in salads.

Season: These are available year-round.

How to store: Store the leaves in a separate plastic bag and use within two days. Also bag the root bulb and store in the refrigerator crisper drawer for 7 to 10 days. Do not trim the tail.

Beet Hummus


• 1 medium roasted beet, chopped.
• 2 cups cooked and drained chickpeas (I use canned to save time).
• 1 Tbsp. lime juice.
• 3 Tbsp. olive oil.
• 2 Tbsp. tahini.
• 2 cloves garlic.
• Salt and pepper to taste.


1. Wash beet and chop. Place on a cookie rack at 400 degrees and roast until tender, about 35 minutes and let cool.
2. Blend beets and chickpeas in a food processor until slightly combined, about 15 seconds.
3. Add the rest of the ingredients and blend until all are smooth and incorporated well, about 30-50 seconds or longer depending on your food processor.
4. Taste for seasoning and adjust as needed. Serve with pita bread on the side

Notes: Store beet hummus in an air-tight Tupperware container in the fridge. This dip should last up to 1 week in your fridge.

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