Beet and Lentil Hummus

Abraham Goldstein


We planted beets for the first time and I didn't know when to harvest them. Our gardener was planting our potatoes when he asked if we were going to eat our beets. I forgot about them. They were seven inches in width, and 6 inches in height, so I started looking on-line for a good recipe. I found this on-line at

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8 Hr


30 Min


Stove Top


1/2 c
black beluga lentils, rinsed and soaked overnight
2 medium
beets, peeled and cut into chunks
1 clove
garlic peeled
2 Tbsp
tahini paste
2 Tbsp
cold-pressed olive oil
2 Tbsp
lemon juice
2 tsp
grated lemon zest
1 tsp
sea salt

Directions Step-By-Step

1. Drain and rinse soaked lentils. Bring lentils, beets, and 1 cup water to a boil in medium saucepan. Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, or until all water is absorbed.
2. Drop garlic into food processor while running to finely chop. Add tahini, oil, lemon juice, zest, and salt; process until creamy. Add lentils and beets, and blend on high until smooth. Season to taste.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Eastern European
Dietary Needs: Vegetarian
Hashtags: #lentils, #beets