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Red Beet Hummus

  • Author: Laura Nockett


Red Beet Hummus is made with roasted beets, chickpeas and tahini, it’s a delicious, healthy dip for raw veggies and it’s naturally gluten and dairy free! 



1 medium-sized roasted beet

1 15.5oz can chickpeas, drained

1 large clove garlic

1 tbsp tahini

2 tsp lemon juice

1/2 tsp sea salt

3 tbsp olive oil


Lemon Slices

Olive Oil

Sea Salt

Sesame Seeds


Slice beet into quarters

Place in food processor with all the ingredients except the olive oil

Process on high, slowly pour in olive oil once hummus looks smooth

Continue to process until completely smooth

Garnish with lemon slices, olive oil, sesame seeds and sea salt (if desired) and enjoy

Or store in the refrigerator in an air-tight container up to 5 days


To roast the beet, wrap it in aluminum foil, bake in the oven at 400 degrees for 50-60 minutes until cooked completely through. You should be able to pierce it with a knife and have the knife cut all the way through easily. Remove from oven, cool to room temperature. Remove from aluminum foil and peal, skin will come off easily.

Keywords: #redbeethummus, #homemadehummus, #hummusrecipe