Beet and Pomegranate Topped Hummus


  1. Stir beets, pomegranate molasses and salt together in a small mixing bowl.
  2. Scoop hummus out of container and swirl onto a serving plate.
  3. Top with pomegranate mixture.
  4. Garnish with mint and chile.


  • 1 cup beet(s), red, diced, cooked
  • 6 mint, fresh, chopped
  • 1 tbsp pomegranate molasses, (or fresh lime juice)
  • 1-2 tsp red chili, flakes
  • 1 10 oz container Sabra® Classic Hummus
  • to taste salt