Hummus with Beet Variation
Hummus, the beloved dip from the Middle East, has become a Canadian staple — found in supermarkets, cafés, and nearly every potluck table. Its rise mirrors Canada’s embrace of global flavours brought by waves of Lebanese, Syrian, and Palestinian immigrants, especially in cities like Montreal, Ottawa, and Toronto. Smooth, nutty, and versatile, hummus is now as common in Canadian kitchens as ketchup or mayo — scooped with pita, spread on sandwiches, or paired with fresh garden vegetables. Adding roasted beets gives it a striking colour and earthy sweetness, showing how hummus can be both classic and creative on Canadian tables.
Prep Time: 10 minutes
Total Time: 15 minutes
Serves: 6–8 as a starter
Ingredients
Classic Hummus
1 can (400 g) chickpeas, drained (reserve 2–3 tbsp liquid)
2–3 tbsp tahini
2 tbsp fresh lemon juice
2 cloves garlic, minced
2 tbsp olive oil (plus more for drizzling)
½ tsp ground cumin
Salt, to taste
2–3 tbsp chickpea liquid (or water), to loosen
Beet Variation
1 medium beet, roasted until tender, peeled & cubed
(Blend into the hummus base above for colour and sweetness)
Optional garnishes: paprika, sesame seeds, chopped parsley, or extra olive oil
Method
In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt.
Blend until very smooth, adding reserved chickpea liquid a spoonful at a time until creamy.
For beet hummus: add the roasted beet and blend until fully incorporated, adjusting seasoning as needed.
Spoon into a serving bowl. Swirl the top with the back of a spoon, drizzle with olive oil, and garnish with paprika or parsley.
Variations
Classic Canadian – Serve with fresh vegetables from the farmers’ market (carrots, cucumber, radishes).
Beet Hummus – Sweet, earthy, and strikingly pink; pairs beautifully with goat cheese or rye bread.
Hummus first gained popularity in Canada during the 1970s and ’80s, when Middle Eastern immigrants introduced it through family restaurants, bakeries, and small grocery shops. Around the same time, the rise of vegetarian and health-conscious eating made hummus an easy favourite — high in protein, fibre, and flavour. From Toronto’s Lebanese bakeries to Vancouver’s Mediterranean cafés, it quickly became part of Canadian food culture, bridging immigrant tradition with mainstream kitchens.