Beetroot Hummus

This shocking pink dip is going to be your new go-to party trick or week-long addiction. Not only is it candy colored and super delicious but it’s extremely healthful as well! Packed with vitamin C from the beets and loads of protein from the chickpeas, this hummus makes the copious amounts of rosé you drank at your soirée feel a little less naughty. 


2 small to medium beets, trimmed

1 (20 ounce can) chickpeas, rinsed and drained

½ cup tahini

¼ cup extra virgin olive oil

1 large garlic clove, minced

Small bunch of dill, chopped

Juice of one lemon



Preheat the oven to 400 degrees. Rub a little olive oil on the two beets and wrap them tightly in foil. Bake them in the oven for 40 minutes or until easily pierced with a fork. Set aside to cool. Once cool enough to handle (running them under cold water helps), slip the skins off with your hands, rinsing the beets under cool water to remove excess skin. Cut into large chunks.

Using a high powered blender or food processor blend all of the ingredients together until you have a very smooth paste. If the hummus is too thick, add a little warm water until the mixture is smooth and thinned slightly. Taste for seasoning.