Castella Imports

Beet Hummus


3 small or 2 medium roasted beets
15oz of chickpeas, with skin removed
3 tsp Castella Garlic in Water
1 ½ tbsp.Castella Lemon Juice
1 tsp. Castella Ground Cumin
½ tsp fine grain salt
1 tbsp. Castella Tahini
¼ cup Aegean Extra Virgin Olive Oil
Cilantro or Parsley (for garnish)
Avocado (for garnish)


To Roast Beets:
  1. Preheat oven to 425°F
  2. Remove greens from beets and rinse beets with water
  3. Wrap beets in an aluminum foil pocket
  4. Roast for 45 minutes
  5. Remove from oven and let cool – peel beets once they are cool
  1. Prepare chickpeas by pinching each one to remove outer skin
  2. Put roasted beets to food processor and pulse until finely chopped
  3. Add chickpeas, garlic, lemon juice, cumin, salt and tahini to food processor and process until they are well combined.
  4. Add olive oil to food processor and blend until hummus is perfectly smooth
  5. Spread on sliced baguette and top with  avocado for a delicious, healthy treat