We like to start our evenings with cinq à sept, aka the cocktail hour. It’s a way we transition from all that has been going on throughout the day into a more relaxed time for dinner and evening. Sometimes we even include adult beverages, but usually there’s a bit of and appetizer to get the evening started.
When we received beets in our Clark Farm Carlisle fall share, I almost immediately roasted them to use in salads. And then hunted down more tasty ways to use what has become one of my favorite vegetables. This recipe for Roasted Beet Hummus was originally published in December 2016 in Eating Well’s and revised and republished in September 2025 by Devon O’Brien, Senior Food Editor at Eating Well. It is a winner. Low in carbs, it is a delicious alternative to cheese and crackers. And if you have a food processor, it can be ready for the lead-in to pre-dinner festivities in 10 minutes.
Roasted Beet Hummus
Ingredients (directions found in the link above)
- can of chickpeas
- roasted beets
- tahini
- olive oil
- lemon juice
- garlic
- cumin
- salt
Four Nights A Week 
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