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Roasted Pink Beet Hummus


Roasted Pink Beet Hummus

We got the beets! Dive into this delicious and unique hummus recipe that's a treat for the eyes and with each bite.

By Daniel Rivas

Prep & Cook Time: 45-60 min.
Yields: 8 servings, 2 cups


  • Beets –  4 0z., peeled & diced
  • Chickpeas, canned – 1 can (15oz.), drained & dried
  • Tahini – 1/4 Cup + 1 tsp.
  • Extra Virgin Olive Oil (EVOO) – 1/4 Cup
  • Garlic – 5 cloves, roasted
  • Lemon Juice. fresh – 1/2 lemon (2 fl. oz.)
  • Salt – 2 tsp. to taste
  • Fluent Baldor Syringe (cannabis extract) –  80 mg (10mg per serving), or as needed


  1. Pre-heat oven to 400°F.
  2. Wash beets well to remove any dirt
  3. Trim the leaves/stem back (leaving an inch or two) if your beet has any; don’t trim the tail as you’ll lose juice while roasting. Pat dry once washed.
  4. Peel 5 garlic cloves, coat them in a small amount of EVOO, wrap them in tin foil.
  5. Cover the beet entirely in tin foil as well.
  6. Roast the beet and garlic on a metal tray for at least 45 minutes, or until you can drive a skewer/fork through the beet’s center, and it slides in/out easily.
  7. While these are roasting, infuse ¼ C of EVOO with 80mg of cannabis drops or syringe.
    1.  If using drops, add 2 full droppers (2 mL) for 80 mg. (OR as desired).
    2.  If using a syringe, dissolve the full 500 mg. syringe into 1 Cup (8 fl. oz) of EVOO. Each teaspoon of oil will contain 10.4 mg of cannabis exctract. You can save the leftover for future recipes.
  8. Remove garlic and beets from the oven and cool for 15 minutes before removing them from tin foil. While the beet is cooling, get started on the hummus.
  9.  In a food processor, add chickpeas, garlic, lemon juice, tahini, and salt.
  10. Blend on high and slowly drizzle in the infused EVOO. Blend until smooth (this may take a few minutes).
  11. Once beet has cooled off, peel using gloves or a paper towel, then cut it into small chunks.
  12. Weigh out 4 oz. and add it to the food processor with the hummus.
  13. Blend on high until smooth and looks bright pink.
  14. Then chill the hummus quickly to keep it from oxidizing; this should stay fresh for a few days.
  15. You’re all set! Enjoy with your favorite chips (Pita is a favorite) or charcuterie board, or even spread on a sandwich.
  16. Bong appetite!