This golden beet hummus recipe is a delicious twist on the classic. It comes together super quick and no cooking required - perfect for any summer charcuterie board.

It makes for a beautiful dip for crudite, but you can also use for avocado toast, spread for a sandwich or stirred into soups - it’s actually my secret ingredient in my cauliflower curry, so good!

If you‘re not a fan of red beets, try the golden variety! Golden beets are delicious, sweeter and milder than the red variety with an earthy flavor that pairs well with chickpeas. Also, they are not prone to staining in comparison to red beets. They are a nutritional powerhouse with antioxidant and anti-inflammatory properties.

In this recipe, I used small golden beets raw but you can certainly roast them prior to making the hummus which will only further intensify their flavor.

I like to serve hummus on a board with an assortment of accoutrements: vegetables, fruit, crostini, even halloumi would be a great pairing.

Let me know what you think if you give it a try!