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Beetroot HummusThe earthy flavour, creamy texture, and bright colour makes this spread a delicious alternative to your everyday hummus. With added spices and tahini, but minus chickpeas, this recipe focuses on the unique flavour of beets. Great as a dip, or for using as a spread.

Beetroot Hummus-illustrationNote: You can roast or microwave beets to cook. If you want to save time you can find prepared beets (cooked and peeled) in the produce section in either of our stores.


4 medium size beets, washed, cooked, peeled and cubed
2 tablespoons tahini paste
1/4 cup lemon juice
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon lemon zest
Salt and pepper to taste
Extra Virgin Olive Oil, optional
Greek yogurt, optional
Chopped walnuts, optional
Toasted sesame seeds, optional


  1. In a food processor pulse together beets, tahini paste, lemon juice, garlic cloves, and cumin until smooth and creamy. Stir in lemon zest. Season with salt and pepper to taste.
  2. Transfer mixture to a serving bowl. Chill for 1 hour. Garnish with olive oil, yogurt, walnuts and sesame seeds, if desired. Serve.
  3. Store in the refrigerator for up to 3 days.