Rustic Beet Hummus

This dish is great for parties, and is fun for kids too. They love the color and texture of the hummus, and its fun to prepare with them. Serve this dish with assorted colorful vegetables, chips or crackers, corn tortilla, cheese or walnuts. Omit horseradish as needed, substituting 1-2 teaspoons wasabi paste to taste. If traditional Balsamic is too strong, use white Balsamic, rice wine vinegar or try other vinegars like red or white by testing a smaller amount than the 2 tablespoons.

Yields: 2.5 cups



  1. Preheat oven to 375 degrees. Cut beet into 4-6 wedges, unpeeled and completely wrap in foil. Roast 45-60 minutes until very tender when pierced with a fork. Unwrap and set aside until cool enough to handle. To easily peel baked beets: Take paper towel and rub peel off each piece whether warm or cold. Coarsely chop beet into smaller pieces.
  2. Next, put beets, garbanzo beans, tahini, lemon juice, vinegar, horseradish and salt in food processor. Puree until smooth for 2-3 minutes. Taste and adjust flavor.
  3. Transfer hummus to tray and spread to 1/3" thickness with 1" of tray's edge. Garnish with drizzle of olive oil and parsley