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Les Marchés Publics de Montréal

Beet and Raspberry Hummus

All recipes |  Lunch and brunch, Vegetarian dishes

Beet and Raspberry Hummus, Végétarien
  • Preparation time : 15 min
  • Total time : 60 min
  • We decided to dedicate an entire week of this month of November to root vegetables to let you see them under a new light, through many different original recipes!
    We’ve chosen this delicious beet and raspberry hummus recipe to help you discover beets in a totally new way. If you followed our advice and froze raspberries this summer, this delicious hummus recipe is a great way to use them!


    Serves 4 to 6.

    • 3 medium-sized red beets
    • 1 sprig of fresh thyme
    • 125 mL (1/2 cup) olive oil
    • 250 mL (1 cup) Québec raspberries
    • 250 mL (1 cup) cooked chickpeas, rinsed and drained
    • Zest and juice of one lemon
    • 15 mL (1 tbsp.) raspberry vinegar
    • Salt and pepper to taste
    • 30 mL (2 tbsp.) finely minced chives


    1. Preheat the oven to 400˚F (200°C).
    2. Peel and slice the beets and place on a cookie sheet covered with parchment paper. Add the thyme and cover with half of the oil (60 ml). Salt and pepper.
    3. Roast for 30 to 45 minutes in the oven or until tender. Let cool.
    4. Purée the beets in a food processor or with a hand mixer.
    5. Add the raspberries, the chickpeas, the lemon zest and juice and purée until smooth.
    6. Season with the vinegar, salt and pepper. Adjust seasoning if necessary.
    7. Garnish with the chives just before serving.

    Serve on tortillas or pita, with cooked or raw vegetables, sprouts, crackers or croutons.
    A recipe from Québec’s Association des Producteurs de Fraises et Framboises.

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