Beet Hummus
This brightly coloured appetizer highlights the beautiful shade of beets, and offers a different take on hummus with black beans instead of chickpeas. A little spicy EVOO adds a kick. Adapted from
Servings Prep Time
6people 20minutes
Servings Prep Time
6people 20minutes
To serve
  • pita bread
  • radishesthinly sliced
  • sesame seeds
  • fresh herbsie. dill, parsley
  1. Preheat oven to 375 degrees.
  2. Add beet and garlic to a food processor and pulse until minced.
  3. Add the remaining hummus ingredients and process until smooth, or a desired consistency. Transfer to a serving bowl.
  4. Arrange pitas on a baking tray and place in oven for approximately 7 minutes, or until warmed and slightly toasted. Remove from oven and slice into wedges.
  5. Garnish hummus with radish slices, sesame seeds and herbs, and serve with pita wedges on the side.
Recipe Notes

This recipe uses our Chipotle Infused EVOO and Traditional 18-year Dark Balsamic Vinegar .You could also try any of the following EVOOs or balsamics for a different taste:

Please note: since all of our balsamics contain a small percentage of wine vinegar, we cannot guarantee that they are all being sourced from a vegan wine filtration process. The same goes for our wine vinegars (our Apple Cider Vinegar is the only vinegar we carry that does not contain wine vinegar, making it certifiably vegan). As such, our balsamics and wine vinegars may not be suitable for vegans. All of our oils, excluding the Bacon Infused EVOO, are suitable for vegans.