beet hummus

I have a couple of confessions: I don’t usually like beets and I’m also not a big fan of tahini — which seems to be a staple in most hummus recipes. So beet hummus didn’t sound too appealing to me when I first heard about it.

That all changed, however, when a local farmer shared this recipe (and a sample taste) with us at a winter’s farmer market. I instantly loved it! I’m sharing this because even if you’re not a beet lover — I think you’ll want to give it a try.

Most beet hummus recipes I found on the internet have tahini in them — which isn’t a bad thing, just not a personal preference. [Side note: I’m not sure who originally created this recipe. If this is yours or you’ve seen this on the web, please give me a heads up and I’ll promptly give credit or remove it.]

The star ingredient here — beets, of course — are low in calories and a great source of nutrients including fiber, folate and Vitamin C. Their deep red-purple color is rather unique in the vegetable world and is a result of something called betalains, a type of natural plant pigment that is rich in anti-oxidants. As we know, anti-oxidants can help protect our cells from damage. (One caveat: eating beets can turn your urine bright red, so don’t be alarmed.)

Garbanzo beans (the other key ingredient) also known as chickpeas, are a legume with all kinds of healthy goodness. They’re low in calories and a rich source of vitamins, minerals and fiber as well. Plus they’re high in protein, which helps to keep you feeling satisfied longer.

You can eat this beet hummus with pita chips, celery, or serve it up on cucumber rounds — really, however you enjoy hummus. Get creative with it!

Yummy Beet Hummus

Recipe by LucieCourse: SnacksDifficulty: Easy
Prep time


Cooking time


Total time




  • 15 oz. can garbanzo beans, drained and rinsed

  • 3/4 tsp. salt

  • 1/2 tsp. gound cumin

  • 1 clove garlic, minced

  • 1 cup sliced beets, cooked

  • 1 T lemon juice

  • 1 T extra virgin olive oil


  • Place washed and trimmed beets in a large saucepan and cover with water. Bring to a boil and then cover and simmer until tender (30-40 minutes).
  • Drain the beets and let them cool. Peel and cut into slices.
  • Place rinsed garbanzo beans into a food processor with salt, cumin, garlic and beets.
  • With the food processor running, pour in lemon juice and olive oil. Run processor until smooth.


  • .

Similar Posts

One Comment

  1. Thanks for the beet hummus recipe sans tahini (which I don’t care for either). Looking forward to making & tasting this hummus.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.