Beet hummus with olive oil and toasted almonds

By Roger Mooking
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Break out the blender to prepare this perfect holiday party side. 


Total Time


  • 3 cups trimmed, peeled, and roughly diced red beets
  • 1/3 cup olive oil
  • 1 1/2 cups toasted sliced almonds
  • 1 clove garlic
  • 1/3 cup olive oil
  • 1/2 teaspoon ground cumin
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt

For garnish:

  • 1/4 teaspoon toasted cumin seed
  • 1/2 teaspoon lemon zest
  • 1 tablespoon olive oil
  • 1 tablespoon toasted sliced almonds for garnish


  1. Add diced beets and first amount of olive oil to blender. Using plunger attachment, pulse and blend on medium low to start pureeing mixture. Remove plunger, cover with lid and increase speed to high. Blend on high for seven minutes, until beets are just cooked through. With blender off, carefully remove lid (mixture will be hot) and scrape beet mixture down and off lid.
  2. Add almonds, garlic, remaining amount of olive oil, ground cumin, lemon juice and salt. Blend on high until mixture is smooth and creamy, about one minute. Let mixture cool. Place into serving bowl, and garnish with toasted whole cumin seeds, lemon zest, olive oil and additional toasted sliced almonds. Serve with pita chips.


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