I have always been obsessed with the glorious color of beets. They are one of my favorite vegetables to photograph. I love the earthy quality of the flavor and the thought of it growing under the ground. I am a huge fan of homemade hummus. Easy to make at home, guilt free, and my kids love it. You can make a crudités with veggies left over in your crisper, add a fun colorful dip like beets and boom! You have a very tasty, healthy, impressive crowd pleaser. Topped with a little fresh goat cheese, this will be an hors d' oeuvre people will keep asking for! 

Beet Hummus Dip: Yield 3 Cups


  • 3 Large purple or golden beets
  • 1 tbs Tahini 
  • 1 tbs good olive oil
  • Juice of a large lemon
  • 1 small peeled garlic clove
  • Salt and pepper to taste

Preheat oven to 450 degrees. Cut of the ends of the beets, peel them, and cut them into 2 inch squares. Toss beets in olive oil and place onto a sheet pan covered in parchment spread out. Cover with tin foil as not to let the moisture escape for 20 minutes or until the beets are very tender. When beets are tender (easily pierced with a fork) take them out of the oven and let cool.  Once beets have cooled place them into a powerful blender or food processor. Add the juice of the lemon, the tahini, olive oil, and garlic clove. Pulse and then blend until smooth scraping down sides. Add salt and pepper to taste. Serve with crumbled goat cheese, blue cheese, feta or creme fraise and alongside your favorite raw veggies.  *Cooks Note: Can be made 1 day ahead kept covered and refrigerated until serving.

Toasted Pita Bread: 


  • Good olive oil
  • Sea salt
  • Fresh rosemary
  • Red pepper flakes
  • Paprika 

Brush pita with a drizzle of olive oil. Sprinkle sea salt, rosemary, red pepper flakes, and a little paprika. With oven on hi broiler setting, put pita in oven for 2-3 minutes or until dark golden brown. Watch closely as broiled items can burn very fast. Carefully remove and cut into 1/6. Serve warm with beet hummus and vegetables, enjoy!