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The BEST Beet Hummus

This is truly the BEST beet hummus under the sun and so easy to make. Beautiful to look at, an amazing balance of flavors and a smooth, creamy texture to boot!
Prep Time10 mins
Course: Side Dish, Snack
Cuisine: Mediterranean
Keyword: healthy snack, hummus, vegan, vegetarian
Servings: 4 servings
Calories: 261kcal


  • food processor


  • 1/4 cup cooked, peeled and diced beet see above notes for cooking suggestions
  • 1 1/2 cup cooked chickpeas, drained and rinsed.
  • 1/4 cup well-stirred tahini
  • 2 tbsp extra virgin olive oil
  • 1-2 large cloves garlic, minced to taste
  • zest of one lemon
  • 1/2 tsp ground cumin
  • 1/4 cup lemon juice
  • 3/4 tsp sea salt or to taste
  • 2 tbsp water or more to obtain desired consistency


  • In your food processor with the "S" blade, combines tahini, water, olive oil, cumin, salt, garlic lemon zest and lemon juice to a food processor.  Pulse until smooth.
  • Scrape down the sides of the food processor and add in the chickpeas and cooked beet.  Run for 2 minutes minutes. Stop. Scrape down sides of the bowl. Run for an additional 2 minutes or until hummus is very smooth. If needed, add an additional tablespoon of water to obtain your desired consistency.
  • Taste and season with additional salt, minced garlic, cumin, and/or lemon juice if desired.
  • Enjoy. Garnish with a drizzle of olive oil or a little black pepper if desired. See above for pairing ideas. Store leftovers in an air tight container in fridge for 4-5 days.


Serving: 4g | Calories: 261kcal | Carbohydrates: 22g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Sodium: 453mg | Potassium: 291mg | Fiber: 6g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 2.7mg