Beet Hummus

By Marta Díaz Megías

This is a great recipe, even if you are not a fan of beets, you should try it, I am sure you’ll like it. It has a delicious taste, and you will love the beautiful color.


14 oz cooked garbanzo beans
7 oz boiled beets cut in pieces
1 oz lemon juice
70 grams extra virgin olive oil
5 tablespoons tahini
1 garlic clove
1 teaspoon salt
1 teaspoon cumin powder
Toasted sesame seeds to decorate


1. Put all ingredients except the sesame seeds in a powerful blender and turn it on high speed for one minute.

2. Stir and blend for more time if necessary, until it acquires a smooth creamy texture.

3. Serve in a bowl and decorate with toasted sesame seeds.

Marta Díaz Megías was born and raised in Madrid, Spain and is as an official Translator/Interpreter from the Catholic University of Paris. She has always had a personal passion for cooking and started her own catering company in Madrid, and taught cooking courses for several years as well. Marta now lives in Southern California and loves promoting Spanish cuisine.