Smoky Beet Hummus

Looking for something more exciting than the usual dips for those summer vegetables and chips? Try this Smoky Beet Hummus.

The beets make this hummus a little sweet, nutrient-rich, and, of course, Dwight Schrute approved. Add in our new Smoked Real Salt for the perfect amount of smoky contrast and you’ll have an unforgettable snacking experience.


  • 2 small beets
  • 2 cloves garlic
  • 1 can chickpeas drained
  • Juice of 1/2 lemon
  • 2 tablespoons tahini
  • 1/3 cup olive oil
  • 1/4 tsp cumin
  • ¼ tsp Smoked Real Salt
  • Garnish Ideas: kalamata olives, pine nuts, or parsley

Pre-heat oven to 450F.

Line a baking dish with tin foil. Wash beets and trim the leaves/stem.

Add beet to the foil-lined baking dish and then cover with tin foil. Roast for at least 45 minutes. Check if beets are done by inserting a fork. The fork should slide in easily.

Remove from oven and let cool for 5-10 minutes then peel using a paring knife or vegetable peeler.

Add the chickpeas, beets, garlic, lemon juice, tahini, cumin and Smoked Salt. Blend on high and slowly drizzle in olive oil. Blend until smooth (this may take a few minutes).

Serve chilled with an extra drizzle of olive oil and garnish.

Leave a comment

Please note, comments must be approved before they are published