Beet Hummus

Here is an interesting new twist on Hummus. Beets are a super healthy veggie – full of antioxidants. The recipe was in a digital newsletter I received from Margaret Dron (Gluten Free Expo).  Thank you, Margaret.

Dish of Beet Hummus with fresh vegetables

I omitted the tahini, although I could have used unsweetened nut butter (like almond butter).  The hummus was quite thick, so I added a couple of tablespoons of water.  Alternatively, I could have added more lemon juice.


Prep time: 10 minutes

Cooking time: none

Servings: many servings as a veggie dip or spread

Equipment used: food processor



3 small or 2 medium cooked beets

1 (5oz) can chickpeas

2 cloves garlic

Juice of ½ lemon

1 tsp ground cumin

½ tsp fine grain sea salt

1 Tbsp tahini or unsweetened nut butter

¼ cup olive oil

cilantro, parsley or additional olive oil for garnish



  • Place beets in the food processor and pulse until they are finely chopped.
  • Add all other ingredients – except the olive oil. Process until well combined.
  • Slowly add the olive oil while blending.  Blend until the hummus is perfectly smooth
  • Spoon hummus into a dish, drizzle with olive oil, and garnish with parsley or cilantro.
  • Serve with fresh vegetables or whole grain (gluten free) crackers.