Print Recipe

Beet Hummus

Prep Time15 mins
Course: Side Dish
Cuisine: American
Keyword: beet, beet hummus, chickpeas, garbanzo beans, hummus


  • 1 medium beet, roasted
  • 1 can chickpeas
  • 1 lemon, zested & juiced
  • 2 tbsp tahini (sesame paste)
  • 2 tbsp organic olive oil
  • sea salt + black pepper to taste
  • parsley to garnish


  • The night before you intend to make hummus, make the beets. Preheat oven to 400º. Cut off the root and stem from the beet and scrub/wash until clean. Wrap beet in foil and place in oven to roast for an hour. Sit a cooking sheet on the rack below to catch any drip from the roasting beet.
  • After the beet is roasted, set it in the refrigerator overnight to cool. In the morning, use a food processor or high-speed blender to pureé the beet.
  • Add all other ingredients to the pureé and blend for 3-5 minutes until fully processed and creamy.
  • Remove from food processor and chill for at least 4 hours.
  • Top with lemon zest and parsley and enjoy!