Beet Hummus


Prep time: 10 Minutes
Cook time: 1 Hour
Total time: 1 Hour, 10 Minutes
Serves: 8

  • 15 oz can chickpeas, drained
  • 1 large beet
  • 1/4 cup Greek yogurt
  • 1/4 fresh lemon juice
  • 1/3 cup tahini
  • 3 tbsp Durant Olive Mill EVOO
  • Salt, pepper and a dash of coriander


  1. Adjust oven rack to middle position and heat oven to 425 degrees
  2. Wrap beets in tin foil and bake for an hour
  3. Let cool.  Remove skin and slice into small chunks
  4. Add beets and all other ingredients to food processor, process until smooth
  5. Spread on toast, use as a dip or sandwich spread!


*Recipe courtesy of Erin Hudson: @erinhusdon25