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Beet Hummus

This beet hummus blends roasted beets with tahini, lemon juice, garlic, and olive oil into a creamy, antioxidant-rich dip that’s gluten-free and perfect for snacking with veggies or crackers while supporting heart and immune health.
Prep Time
10
Minutes
Cook Time
n/a
Minutes
Makes
4
Servings
Serving
1/2 cup
Size
Calories
150-220
Per Serving

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Ingredients

  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon organic cumin powder
  • 2 1/2 tablespoons of organic tahini ( sesame paste)
  • 2 organic garlic cloves, smashed
  • 1/3 cup organic lemon juice plus 2 tablespoons
  • 2 teaspoons sea salt
  • Cracked black pepper, to taste
  • 8 ounces of organic garbanzo beans ( chick peas) If garbanzo beans are previously salted, reduce salt from 2 teaspoons to 1 or 1 1/2 teaspoons
  • 4-5 medium sized cooked organic beets, chopped

This vibrant beet hummus combines the earthy sweetness of roasted beets with creamy tahini, bright lemon, and savory garlic for a visually stunning and nutrient-packed dip. Easy to prepare and rich in antioxidants, this whipped hummus makes a beautiful appetizer or snack paired with fresh vegetables, crackers, or spread on sandwiches.

Directions

In a Vitamix or food processor, add the beans, tahini, lemon juice, beets, olive oil, garlic, salt and cumin. Blend/process on high until smooth, hummus-like, consistently is achieved. Remove from bowl and serve with raw vegetables. Drizzle with olive oil and sprinkle with fresh, cracked black pepper.

Options

  • You can roast or boil fresh beets in advance if not using pre-cooked
  • If using salted canned chickpeas, reduce added salt to 1–1½ tsp
  • Serve as a dip with raw veggies, pita chips, or gluten-free crackers
  • A colorful, antioxidant-rich dish thanks to

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