Beet Hummus

Makes 1½ Cups (360g)
Roasted beets bring bold brightness and sweetness to our classic hummus recipe. Loaded with antioxidants and phytonutrients, beets marry perfectly with the fiber/protein goodness of the chickpeas to create a super healthy snack.
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  • 2 beets, oven roasted till tender
  • 1 can 15 ounces (425g) chickpeas, drained and rinsed - reserve ½ cup (120ml) liquid
  • ½ cup (130g) tahini
  • ¼ cup (60ml) olive oil
  • 2 lemons, juiced & zested
  • 1 tablespoon (15ml) cumin, ground
  • 1 teaspoon (5ml) sea salt
  • ½ teaspoon (2.5ml) pepper
  • ¼ teaspoon (1.25ml) chili pepper


  • lemon zest
  • black sesame seeds


Prepare the beets and cut into bite size pieces. Add to a food processor or blender and pulse until mashed. Add chickpeas, tahini, olive oil, lemon juice, lemon zest (reserving some for garnish), cumin, sea salt, pepper, and chili pepper. Process on high speed until the mixture is thick and creamy.  Scrape down the sides and continue to blend. If the hummus is too thick add some of the chickpea liquid and blend until creamy.  Add additional liquid if required.

Add the beet hummus to a bowl. Garnish with lemon zest and black sesame seeds. Serve with fresh vegetables, pita, or crackers.


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