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Simple Recipes for Every Day

Beet Hummus

homemade beet hummus in a serving bowl surrounded by crackers, celery and carrots for dipping
  • Serves:  6
  • Prep Time:  45 min
  • Cook Time:  5 min

Ingredients

  • 1 (13.5-ounce) can chickpeas, drained and liquid reserved
  • 1 cup roasted beets, roughly chopped
  • ⅔ cup tahini
  • ¼ cup extra-virgin olive oil, plus more for serving
  • 2 teaspoons lemon zest
  • ⅓ cup fresh lemon juice (from 2 lemons)
  • 3 garlic cloves, smashed
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt, plus more to taste
  • ¼ teaspoon red pepper flakes
  • Fresh flat leaf parsley, chopped, for garnish
  • Crackers, for serving (optional)
  • Pita bread, for serving (optional)
  • Carrot, celery, and/or cucumber, cut into 2-inch pieces, for serving (optional)

Method

  1. Add chickpeas, ¼ cup of the reserved chickpea liquid, beets, tahini, olive oil, lemon zest and juice, garlic, red wine vinegar, salt and red pepper flakes to a high speed blender or food processor. Blend on low until roughly combined, then slowly increase the speed to high. Blend on high, using a tamper as needed, for 3 minutes, or until smooth and creamy. If the hummus seems dry, add more reserved chickpea liquid 1 tablespoon at a time. Taste and season with salt.

  2. To serve, add the hummus to a shallow bowl, then spread out using the back of a spoon. Drizzle with the olive oil and sprinkle with the parsley. Serve with crackers, pita, and/or vegetables.

  3. Store in an airtight container in the refrigerator for 4-5 days.