Real Recipes From Real Home Cooks ®

beet hummus

a recipe by
Francine Lizotte
Surrey South, BC

A nice change from ordinary ones, this colorful hummus is so tasty! Grab a couple beets and make this amazing appetizer!

serves 6 servings
prep time 10 Min
method No-Cook or Other

Ingredients For beet hummus

  • 2 md
    cooked beets, room temperature and cut into 1/2-inch pieces
  • 1 can
    (19 oz./540ml) chickpeas, drained and rinsed
  • 2 lg
    cloves garlic, cut into pieces
  • 3 Tbsp
    freshly squeezed lemon juice
  • 3 Tbsp
    homemade tahini
  • 3 Tbsp
    extra virgin olive oil, or as needed
  • 1 tsp
    ground cumin
  • 1.2 tsp
  • 1/2 tsp
    hot paprika
  • 1/4 tsp
    ground himalayan pink salt, or to taste
  • 1/2 Tbsp
    finely chopped parsley, for garnish
  • 1/2 tsp
    finely chopped lemon zest, for garnish

How To Make beet hummus

  • 1
    In the bowl of a food processor with the blade attachment, add chickpeas, cooked beets, chopped garlic, lemon juice, and tahini. Blend until smooth and clean the sides and the bottom of the bowl when needed.
  • 2
    While machine is running, slowly pour in oil through the feed tube and blend until velvety and smooth.
  • 3
    Add ground cumin, za’atar, hot paprika and salt. Process once again before tasting and adjusting if necessary.
  • 4
    Transfer to a serving bowl and sprinkle on some parsley and lemon zest. Serve with naan, celery, carrots, cucumber, pita crisps, man'oushe, etc.
  • 5
    To view this healthy recipe on YouTube, click on this link >>>