The Best Beet Hummus Recipe, Ever!

It’s time to switch it up. Regular hummus, out–beet hummus, in! Total time 5 minutes.

You know, I’ve been wanting to try beet hummus for a long time but never got around to it. Well, that all changed when I notice I had some shrink packaged (cooked) beets in my fridge that had been there for a couple of months. I’m like, I need to go ahead do something with these. I didn’t feel like cooking or being in the kitchen for too long so Beet Hummus was the ultimate solution. So so so glad I made that decision.

I’ve got 2 more cooked beets in the pack, leaving me enough to make another batch when I inhale this first one. Ha!

In all honesty, I was hoping for a darker bold pink color, but even after adding an extra beet, the batch stayed light pink in color. Welp! It was still super creamy and hella good so I didn’t care *shrug*.

Now, there is indeed more acid in this recipe than traditional hummus. The salt and extra lemon juice brightens the savory flavor or tahini. Serve it on top of salad, as a side to veggies and bread, or as a creamy pink component of a quinoa bowl.

Craving more snack ideas? Try these ideas:

Loaded Peanut Butter Acai Bowl or Fruit Salsa with Cinnamon Chips

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Recipe

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The Best Beet Hummus Recipe, Ever!

Okay, it's time to switch it up. Regular beige hummus, out. Creamy beet hummus, in! Total time in the kitchen, 5 minutes.

Keyword appetizers, dips

Total Time 5 minutes minutes

Equipment

• Food Processer or Blender

Ingredients

• 1 cup canned chickpeas
• 2 cooked beets (approx 4 oz each)
• ¼ cup fresh lemon juice
• 1 clove garlic peeled
• ½ cup tahini (sesame paste)
• ¼ cup extra-virgin olive oil
• 1 tablespoon filtered water
• 3 teaspoons ground coriander
• ¾ teaspoon pink himalayan salt or fine sea salt add extra if needed
• black sesame seeds for garnish (optional)

Instructions

• Combine chickpeas, beets, lemon juice, garlic, tahini, olive oil, filtered water, coriander, and salt in food processor or blender process until the mixture is smooth and light or bright pink (2 minutes).
• Season to taste with salt. Scrape the hummus into a bowl and sprinkle with black sesame seeds and an extra drizzle of if desired.
• Beet Hummus will keep in an airtight container in the refrigerator, for 2 days.