Market Meals is a collaboration between Boulder Reporting Lab and the Boulder County Farmers Markets, featuring weekly seasonal recipes built around ingredients from local growers, ranchers and food producers. Find it in Nibbles every Tuesday and on Boulder Reporting Lab. Sign up to get Nibbles in your inbox.
There are only three Saturdays remaining this season to stock up at the Boulder and Longmont farmers markets.
If you stop by the remaining markets, you will see a rainbow of orange pumpkins, shades of salad greens, peppers of every color, purple and orange carrots, and beautiful red beets — to name a few.
Beets are known for their sweet, earthy flavor and are packed with nitrates that improve blood flow and increase oxygen delivery to muscles. They are commonly found on fall salads, paired with goat cheese and nuts. While that is a delicious way to enjoy beets, today’s recipe caters to both those who love beets and those who are not yet convinced.
Not only does this hummus carry beets’ sweetness without the earthiness, but its vibrant appearance makes it a must-try for the whole family.
Plan ahead: The 2026 season concludes with the annual BCFM Winter Market, Dec. 5 and 6 at the Boulder County Fairgrounds in Longmont.
Boulder County Beet Hummus
- 1 large red beet, trimmed
- 1½ cups cooked chickpeas, drained and rinsed
- ⅓ cup sesame tahini
- 2 tablespoons extra-virgin olive oil
- About 2 tablespoons fresh lemon juice
- 1 (or more) large garlic cloves, peeled
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- About ½ teaspoon sea salt
- About 5 tablespoons water
Preheat the oven to 400 degrees. Place the beet on a piece of foil, drizzle with olive oil and sprinkle with salt. Wrap the beet in the foil and roast on a baking sheet until fork-tender, about 40 minutes.
Remove the beet from the oven and set aside to cool. When cool enough to handle, peel off the skin and roughly chop.
In a food processor or powerful blender, combine the roasted beet and the remaining ingredients. Process until smooth, adding more water if necessary to thin. Season to taste with extra garlic, salt and lemon juice. Serve immediately or store in the refrigerator in an airtight container.
What’s fresh this week? Stock up for the holidays with local chiles, winter squash, beets, garlic, onions, potatoes, radishes, fennel, kohlrabi, greens, carrots, herbs and honey at the Boulder and Longmont farmers markets.
Visiting the Markets
- 13th Street between Arapahoe Ave. and Canyon Blvd.
- 8 a.m.-2 p.m., Saturdays, April 4-Nov. 21
- More information
- Boulder County Fairgrounds
- 8 a.m.-1 p.m. Saturdays, April 4-Nov. 21
- More information
Have a tip or suggestion? Send your comments, questions and ideas to nibbles@boulderreportinglab.org.
