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Beet hummus
Beet hummus

Beet hummus

Preparation 20 minutes
Cooking time 1 hour
Servings 6


  • 3 medium red beets
  • 125 ml (1/2 cup) olive oil
  • 3 cloves garlic, thinly sliced
  • 5 ml (1 tsp) smoked paprika
  • 10 ml (2 tsp) ground coriander
  • 1 540-ml (19-oz) can chickpeas
  • 60 ml (1/4 cup) tahini
  • Juice of 2 lemons
  • Salt


  1. Preheat the oven to 200°C (400°F).
  2. Wrap the beets in aluminum foil, place them in an ovenproof dish and bake for 60 minutes.
  3. In a small saucepan over low, heat the oil with the garlic slices until golden, about 5 minutes.
  4. Remove from heat and add the paprika and coriander, and stir well. Set aside.
  5. Allow the beets to cool for 15 minutes, then remove the skin.
  6. In a food processor, blend beets until smooth. Add the chickpeas, tahini, lemon juice, salt and garlic oil, and process again.
  7. Serve with crudités.
Availability in stores