Beet and Lentil Hummus

Abraham Goldstein


We planted beets for the first time and I didn't know when to harvest them. Our gardener was planting our potatoes when he asked if we were going to eat our beets. I forgot about them. They were seven inches in width, and 6 inches in height, so I started looking on-line for a good recipe. I found this on-line at

★★★★★ 1 vote
8 Hr
30 Min
Stove Top


1/2 c
black beluga lentils, rinsed and soaked overnight
2 medium
beets, peeled and cut into chunks
1 clove
garlic peeled
2 Tbsp
tahini paste
2 Tbsp
cold-pressed olive oil
2 Tbsp
lemon juice
2 tsp
grated lemon zest
1 tsp
sea salt

How to Make Beet and Lentil Hummus


  • 11. Drain and rinse soaked lentils. Bring lentils, beets, and 1 cup water to a boil in medium saucepan. Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, or until all water is absorbed.
  • 22. Drop garlic into food processor while running to finely chop. Add tahini, oil, lemon juice, zest, and salt; process until creamy. Add lentils and beets, and blend on high until smooth. Season to taste.

Printable Recipe Card

About Beet and Lentil Hummus

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Eastern European
Dietary Needs: Vegetarian
Hashtags: #lentils, #beets