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Roasted Beet Hummus with Infused Rosemary Salt

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Healthy and delicious, this hummus will have your guests singing your praises. The bright pink hue from the beet is festive and the rosemary compliments the lemon and garlic nicely. Double the recipe for a large crowd.


1 15 oz. can chickpeas
1 medium beet, roasted or boiled until fork tender
1 clove garlic
1 tsp loosely packed minced rosemary
2 tbsp tahini
3 tbsp fresh lemon juice
¼ cup olive oil
½ tsp Jacobsen Salt Co. Rosemary Salt, plus more to taste



Roast the beet at 400 degrees F for 45 minutes to 1 hour or boil the beet for 20-30 minutes. Let cool slightly.

Place all ingredients in a food processor or blender and blend until smooth. Sprinkle with a little more rosemary salt and drizzle a little olive oil on top.

Adapted from Run Fast Eat Slow

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