UW Health Beet Hummus


15 oz. beets, peeled, cooked and cooled
15 oz. can garbanzo beans, drained and rinsed
¼ cup tahini (sesame seed paste)
Zest and juice of 1 lemon (about ¼ cup)
¼ tsp. cinnamon
Pinch ground cloves
Pinch coarse salt
4-6 Tbsp. extra virgin olive oil


1. Combine all ingredients, except oil, in a food processor or blender. Puree while drizzling oil through vegetable shoot, until desired consistency is reached. Taste and adjust seasoning, if necessary. Serve.