Beet Hummus with finger carrots & Jack O’ Cucs

Beet Hummus With Finger Carrots & Jack O’ Cucs

Recipe developed in collaboration with @kayleshapenner


  • 1 Beet
  • 1 Can cooked chickpeas
  • 1 Lemon
  • 1 Red pepper
  • Goat cheese
  • Carrots
  • Cucumbers
  • 2 Garlic cloves
  • 2 Tbsp. tahini
  • Olive oil
  • Salt and pepper


Beet Hummus
  1. Preheat oven to 350 degrees F
  2. Cut the root and top off a beet
  3. Place on a sheet of tinfoil and drizzle with olive oil, salt, and pepper
  4. Roast for approximately 1 hour (until a fork inserted into the beet is easy pierced)
  5. Wait for beet to be cool enough to touch and peel
  6. Chop beet into chunks and add to a blender
  7. Rinse the can of chickpeas
  8. Add rinsed chickpeas to the blender
  9. Add juice of one lemon, tahini and olive oil
  10. Blend until consistency is smooth
  11. Season with salt and pepper to taste
Carrot Fingers & Jack O’ Cucs
  1. Peel carrots into the shape of a finger. Cut red pepper into “fingernail” shape. Spread goat cheese onto the tip of the “carrot finger”. Top with red pepper “fingernail”. Cut knuckle marks into carrots using a knife.
  2. Slice cucumber into slices and cut Jack O’ Lantern faces into the cucumber slices.
  3. Serve roasted beet hummus with Jack O’ Cucs and Carrot Fingers.

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