Beet Lemon Hummus


Beet & Lemon Hummus

Hummus is a healthy snack loved by most people, and you can add just a bit of color and zing to it with beets. It may take a bit of getting used to the deep red-purple color, but this type of hummus has the perfect balance of sweetness from the beets and nuttiness from the chickpeas, all mixed in with zesty lemon and tahini.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Servings: 6


  • 1 small beet (roasted)
  • 1 can chickpeas (cooked & drained)
  • 1 1/2 large lemons
  • Salt & pepper
  • 2 cloves garlic (minced)
  • 2 tablespoons tahini
  • 1/4 cup extra virgin olive oil


  1. Preheat oven to 425 degrees F.

  2. Wrap beet in aluminum foil and roast for 40-50 minutes.  

  3. Once the beet is cooled and peeled, quarter it place it in a food processor, and blend well.

  4. Add all remaining ingredients, except olive oil, and blend until smooth.

  5. Drizzle in olive oil as hummus is mixing.

  6. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If too thick, add a bit of water.

  7. Serve immediately.

Bon appétit!