Sweet Beet Hummus

Spring has sprung but it’s going to be a long time before we see fresh Spring veggies at the Farmers’ Market unless our farmers are utilizing their greenhouses. Fortunately, we still have our root veggies in abundance.  I made this hummus (using this term loosely) without tahini or sesame oil but added a few cashews to compliment the beets and to lighten it up for Spring snacking.  It’s lemony and sweet……so worth the stained fingers!Beet dip 3

3 large beets, steamed and peeled

1 can chick peas, drained and rinsed

1/3 cup grated parmesan cheese

1 tablespoon olive oil

3 tablespoons fat-free Greek yogurt

1 tablespoon cashews

juice of one small lemon and the zest

sea salt to taste



Add all ingredients to a food processor and blend until smooth. Drizzle with olive oil and serve with pita chips or mixed raw vegetables.

Happy Spring!!!

Beet dip 2


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