Festive Organic Roasted Beet Hummus Recipe

PREP TIME 20 minutes

COOK TIME 1 hour 20 minutes

TOTAL TIME 1 hour 40 minutes

Ingredients (all organic/biodynamic)

  • 4 medium beets, trimmed and well-scrubbed (leave peels on)
  • 1 c. (5 ounces or 140 grams) sesame seeds
  • 1/4 c. (60 mL) freshly squeezed lemon juice
  • 2 cloves garlic, peeled
  • 2 to 4 Tbsp water
  • Optional: Celtic Sea Salt®, to taste
  • Optional: Roasted and chopped cashews for topping


  1. Preheat oven to 375°F (190C).
  2. Wrap the beets in foil so they are completely enclosed. Place foil pack on a baking sheet and roast for 60 minutes to 1 hour 20 minutes, until they can easily be pierced with a fork. Let cool completely.
  3. While beets are cooking, make the Tahini sauce:
  • Toast the sesame seeds in a large pan on medium heat until golden for 3-5 minutes, being careful to not over-toast them. We chose to toast the sesame lightly for milder flavor.
  • Add a pinch of Celtic Sea Salt. Transfer the cooled, toasted sesame seeds to a food processor and blend for about 5-8 minutes with 1 teaspoon of water. The key to tahini is to give it time to keep blending. If the food processor is not too powerful, give it an extra 5 minutes or add extra water (1 tsp.) to help the process along.
  1. Unwrap beets. Wearing gloves, peel or rub off skins (don’t worry–they come of easily). Chop coarsely, and place in a high-speed blender or food processor.
  2. Add the tahini, lemon juice, garlic, and 1/2 tsp salt to the food processor. Process until smooth. Adjust salt to taste.
  3. Top with roasted cashews and serve with your favorite chopped vegetables or crudites.