Beet & red lentil hummus

A delicious dip with a hint of spice

This dip is a great way to combine beets and lentils. Make a meal of it by adding sliced veggies and warm bread.

Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Serves: 3-4


  • 2 medium beets, peeled & cubed
  • 1 tablespoon olive oil
  • ½ cup red lentils
  • 1 cup water
  • 2 tablespoon tahini
  • ½ teaspoon sea salt
  • ½ teaspoon cumin
  • ½ teaspoon paprika

Prep/cooking instructions:

  1. Preheat oven to 375°F.
  2. Toss beets in olive oil and place on a sheet pan.
  3. Roast until tender, about 30 minutes. Shake the pan a few times during cooking to prevent sticking and burning. Set aside.
  4. Meanwhile, place red lentils and water in a small saucepan and bring to a boil. Lower heat and allow to simmer until lentils are tender, about 15-20 minutes. Set aside.
  5. Once beets and red lentils are cool enough to handle, purée all ingredients in a food processor or blender until smooth.
  6. Serve with sliced veggies and warm bread.