What if we went to Santa Monica for 3 days in search of well-being and rejuvenation? 

After visiting one of the 4 weekly farmer’s markets, the basket full of beautiful vegetables, we came back to The Gourmandise School.

This hummus is lighter and sweeter than its chickpea counterpart. Be sure to pat the beets dry so you don’t get any unwanted water in your mixture. Although we love the light golden color of this hummus, it’s also delicious made with red beets.

Step 1
Place the roasted beets, tahini, garlic and salt in a food processor.

Process until smooth, scraping down the sides as needed.

Step 2
With the machine running, add the lemon juice and drizzle in 2 Tbsp. olive oil.

Add a bit more olive oil as needed to create a smooth puree.

Step 3
Spread onto a plate.

Step 4
Top with toasted sesame seeds & chopped dill.

Step 5
Serve with torn pita bread or sliced vegetables.