Red Beet hummus

 Cooking 0 minutes
 Preparation 10 minutes
 6 servings


  • 1/2 bag (198 g) of Champêtre diced red beets
  • 5 mL (1 tbsp.) Olive oil
  • 60 mL (1/4 cup) onion, diced
  • 2 garlic cloves, finely chopped
  • 60 mL (1/4 cup) lemon juice
  • 5 mL (1 tsp.) Ground cumin
  • 1/4 cup (60 mL) tahini (sesame butter)
  • 250 mL (1 cup) canned chickpeas, drained and rinsed
  • 60 mL (1/4 cup) of water
  • To taste, salt and freshly ground pepper


  1. In large nonstick skillet, heat oil and sauté onion and garlic for a few minutes until translucent. Add lemon juice, cumin, Tahini, beets, chickpeas and water. Mix and remove from heat.
  2. Place the mixture in the food processor and purée. Add salt and pepper to taste.
  3. Serve with crudités, crackers or grilled pita tips, or as a spread for sandwiches.

Note: Hummus can be stored in the refrigerator for 3-4 days.

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