BEETS HUMMUS - Emeril Lagasse foundation education, Orlando, FL

 Emeril Lagasse foundation education, Orlando, FL

Kitchen House & Culinary Garden, edible education experience

Our team of educators is eager to bring you to a deeper understanding and appreciation of the fascinating journey our food takes from seed to table.

Come join us and allow us to build your confidence in your approach to food.

Allow us to equip you with practical life skills that will make your own
experiences with food more satisfying.

I am a volunteer at this place, teaching kids from different schools how to garden and cook, "from seeds to table".

This is a wonderful meal for a team of circulatory and heart health.

The BEET HUMMUS is served with veggie slices and pita , and adding edible flowers from the garden brings wonderful color to the table.


3 large beets, roasted, peeled, and chopped 1/4 cubes

15 oz canned white beans

3 large cloves garlic whole

2 TBSP lemon juice (about 1 lemon), to taste

1tsp ground cumin, rounded

1 tsp smoked paprika

1tsp chili powder

1/2 tsp red pepper flakes

1 TBLS fresh thyme

3 TBSP tahini

1/4 cup vegetable broth

 0.5 tsp sea salt


fresh thyme

Black sesame seeds

salt and pepper, to taste


  1. Preheat oven to 400F.Roast beets for 40-50 mins, until tender. Peel beets once cooled.
  2. Toss all ingredients except tahini and vegetable broth into the food processor. Pulse for 2-3 mins. Scrap the side with a spatula as needed.
  3. Add tahini through the top opening and pulse for 1-2 minutes. Poor in vegetable broth, while continually pulsing. add more to desired thickness.
  4. Serve with veggie chips and pita.


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