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Beetroot hummus with carrots crackers and cucumbers on a board

Beetroot Hummus Recipe


This Beetroot Hummus recipe is vibrant and delicious! The beetroot gives it an earthy flavor, which is balanced by the bright citrus flavors, garlic, and tahini.


  • 1 small to medium cooked beet, cut into chunks
  • 1 (15 ounce) can chickpeas, drained
  • 2 tablespoons tahini
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon minced garlic
  • zest from 1 large lemon
  • juice from 1/2 large lemon (about 2 tablespoons)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


  1. Place all ingredients in a food processor and process until smooth and creamy, about 2 minutes.
  2. Transfer the beetroot hummus to a bowl and chill* before serving.
  3. Serve with vegetables or crackers. May also be used as a spread for sandwiches.
  4. Optional: drizzle with extra virgin olive oil, sesame seeds, and dried Zahtar seasoning blend.


*When using warm beets, it’s best to chill before serving. If your beets are cold, this step may not be necessary.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes


  • Serving Size: 1/8 of recipe
  • Calories: 108
  • Sugar: 0.8 g.
  • Sodium: 237.8 mg.
  • Fat: 6.6 g.
  • Carbohydrates: 9.9 g.
  • Fiber: 3 g.
  • Protein: 3.6 g.
  • Cholesterol: 0 mg.

Keywords: beetroot hummus