Add some zest to your summer crudités with Irene’s beet hummus.

By Lauren Jones, Photo courtesy of Resplendent Hospitality

Irene’s Executive Chef Andrew Curren shares this tasty and healthy recipe for one of the restaurant’s summertime staples.

Roasted Beets


1 pound beets, chopped 1/2 cup sherry vinegar Zest of 2 lemons

1 bunch thyme

1 bunch rosemary

1/2 cup olive oil

Salt and pepper to taste


  1. Clean the beets by removing the stems and leaves. Wash them thoroughly.
  2. Coat the chopped beets in sherry vinegar, lemon zest, thyme, rosemary, olive oil, and salt and pepper.
  3. Arrange the beets on a sheet pan covered with aluminum foil. Then, roast the beets in a 375-degree oven until they’re tender.



8 cups cooked chickpeas

2 cups tahini

8 cloves garlic

3 tablespoons chili ake

4 tablespoons lemon juice

1 tablespoon ground cumin, toasted

2 cups olive oil

Salt and pepper to taste


  1. Mix everything except the olive oil in a food processor.
  2. Slowly add in the olive oil until the right consistency is met. (You may need to add water.)
  3. Taste to check the seasoning.
Roasted red-beet hummus


2 cups hummus

2 cups roasted beets

1 tablespoon Good Flow Honey

2 tablespoons lemon juice

1 tablespoon salt


  1. Combine all ingredients in a food processor and mix until blended. Serve with crudités and enjoy!

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