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Cranberry & Roasted Beet Hummus



  • 1 cup shallots; approximately 5-6 shallots
  • 1 cup olive oil, divided
  • 2 cups dried cranberries
  • 1 orange, zested
  • 12 fl oz. water
  • 4 cups roasted beets, quartered
  • 6 cups garbanzo beans, cooked
  • 1 tbsp lemon juice
  • 2 cups water, as needed
  • Salt and pepper to taste


  • Preheat oven to 350 degrees Fahrenheit.
  • Cut shallots into quarters. In small roasting pan, combine with 1/2 cup oil and cover with aluminum foil and roast at 350 degrees Fahrenheit for approximately 45 minutes, or until soft. place shallots in a China cap strainer to separate the oil from shallots and reserve both.
  • Combine dried cranberries, orange zest and 12 fl. oz. water and simmer uncovered until water has almost completely evaporated and cranberries rehydrate.
  • Toss beets in 1/2 cup oil, add salt and pepper to taste and roast on a sheet pan at 350 degrees Fahrenheit until edges become brown.
  • Place cooked garbanzo beans, rehydrated cranberries, shallots, roasted beets, 1 cup water, lemon juice and shallot oil in blender. Puree until smooth, add remaining water to loosen, if necessary. Adjust seasoning with salt and pepper, to taste.
  • Serve with corn tortilla or pita chips.
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