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Beet Hummus

Beet Hummus

  • Yield: 2 cups
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  • 15 oz can Chickpeas, rinsed and drained
  • 1 Medium beet, roasted and chopped
  • 1 clove Garlic
  • 2 tbsp Tahini
  • 3 tbsp Lemon juice
  • 1/4 cup Extra virgin olive oil
  • 3/4 tsp Fine sea salt
  • Optional toppings: cilantro, flaky sea salt, olive oil


  1. Place the chickpeas, beet, garlic, tahini, lemon juice, olive oil and salt into a food processor.
  2. Process on high until smooth, scraping down the sides as needed.
  3. Pour into a serving bowl and garnish with desired toppings.
  4. Serve with pita chips, crackers or cut vegetables.


Recipe adapted from Run Fast. Eat Slow. by Shalane Flanagan and Elyse Kopecky