This hot pink hummus is unBEETable—and definitely worth rooting for! It’s easily crafted by blending canned chickpeas with roasted beets, extra virgin olive oil, tangy lemon, zesty garlic and velvety tahini (aka sesame paste) in a food processor.

Photo of a bowl of Beet Hummus surrounded by veggies

The addition of beets transforms traditional beige hummus into a vibrant magenta rendering, while bringing a subtly sweet flavor and an array of nutritional benefits.  Dip away with your favorite veggies or spread it lavishly on freshly baked pita bread.  

Turn it into a Hummus Dressing!

Photo of a bowl of Beet Hummus surrounded by veggies
(5 stars) 2 ratings

Beet Hummus

The addition of beets transforms traditional beige hummus into a vibrant magenta rendering, while bringing a subtly sweet flavor and an array of nutritional benefits. 
Servings: 1.5 cups
Prep Time: 5 minutes
Total Time: 5 minutes
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Ingredients
 

  • 15 oz canned chickpeas
  • 1 beet, steamed or roasted
  • ½ teaspoon garlic powder
  • 2 tablespoons tahini
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • ½ teaspoon kosher salt, plus more to taste

Instructions
 

  • Add all ingredients to a food processor and process until smooth. Season with salt and pepper to taste.

Notes

Nutrition provided per 2 tablespoon.
Author: Joy Bauer, MS, RDN, CDN
Course: Appetizer, Dip
Cuisine: American

Nutrition Information per serving

Serving Size: 2tbspCalories: 70Carbohydrates: 6gProtein: 2gTotal Fat: 4.5g— Unsaturated Fat: 4g— Saturated Fat: 0.5gCholesterol: 0mgSodium: 105mgFiber: 2gTotal Sugar: 1g— Natural Sugar: 1g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!