Roasted Beet & Haskap Hummus

Recipes
Written By Andrew Rosychuk
Deep pink hummus swirled in a bowl, garnished with sesame seeds.
 

The soul and simplicity of hummus, with a vibrant twist.

Brighten up the earthy flavours of beets with the lovely acidity of fresh haskaps.

Simple ingredients and preparation make this hummus a side-dish sure to impress! Fresh summer beets lend themselves to the signature earthy flavours of hummus, while the acidity is drawn from the beets pickled counterparts and haskap berries!

The colour of this hummus makes for a truly stunning dinner party hors d'oeuvre, or even just a cheery addition to everyday eating.

Estimated Time

Prep Time: 10 min Make time: 30 min

Makes: Roughly 2.5 cups

 

Ingredients

1 cup cooked and drained chickpeas

½ cup roasted beets

½ cup pickled beets

½ cup haskap berries

2 tbsp olive oil (more if needed)

½ tsp salt

Directions

  1. Remove greens from 4-5 small beets if there are any.

  2. Place on a baking tray at 400 for 30 minutes.

  3. Once cooled add everything in a food processor & blend until smooth.

 

Photography & Recipe by: Melanie Villeneuve of Urtica Design

Andrew Rosychuk

Haskap Fruit Farmer, putting his life and soul into growing a farm business from scratch. First generation farmer, taking raw organic haskaps, transforming them into finished products. Associations, corporations, awards, agriculture scholar, OH My! Andrew loves planting seeds, those seeds are growing strong. Alberta’s horticulture industry watches, hoping for continued change. It’s just who Andrew is.

https://www.rosyfarms.com
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