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Bowl of beet hummus on platter with crudite and crackers

Beet Hummus

Print Recipe
Roasted beets make this creamy Beet Hummus extra delicious—and give it the prettiest pink colour. It's easy to make and always a hit!
Course Jams, Sauces, Dips & Spreads, Snacks, spreads
Cuisine Mediterranean, Middle Eastern
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 servings
Calories 189
Author Jessica Hylton

Ingredients

  • 1 medium roasted beet chopped
  • 2 cups cooked and drained chickpeas 330g
  • 1 tablespoon lime juice 15mL
  • 3 tablespoons olive oil 45mL
  • 2 tablespoons tahini 30g
  • 1/2 teaspoon sea salt 3g
  • 1/4 teaspoon ground black pepper 0.5g
  • 2 cloves garlic

Instructions

Beet Hummus

  • Blend the beets and chickpeas together in a food processor until slightly combined, about 15 seconds.
  • Add the rest of the ingredients in and blend until all the ingredients are incorporated and smooth, about 30 seconds to 1 minute or longer depending on your food processor. Taste and adjust any ingredients based on your taste. Enjoy!

Notes

Store your beet hummus covered in a bowl or in an airtight container for up to a week. I do not recommend freezing this recipe.

Nutrition

Calories: 189kcal | Carbohydrates: 18g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Sodium: 210mg | Potassium: 226mg | Fiber: 5g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg