Beet Hummus

Beet Hummus
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  • Servings : 8
  • Prep Time : 5m
  • Cook Time : 40m
  • Ready In : 45m

Nutritional Info

This information is per serving.

  • Calories

  • Total Fat

  • Cholesterol

  • Sodium

  • Total Carbohydrate

  • Dietary Fiber

  • Protein

  • Vitamin D

  • Calcium

  • Iron

  • Potassium


This beet hummus recipe has been added to my list of favorite things to eat.

I just love hummus and eat it often. I love it for lunch with veggies and crackers or of course any time you have friends and family gathered.

We are seeing a lot of variety in hummus flavors lately which I find really exciting. A recipe like this one, that adds beets to the mixture, also really ups the nutritional value of the hummus, which is pretty healthy to begin with.

Beet Hummus Recipe

diabetic recipevegetarian labelgluten free labelvegan label


  • 1 pound (450 grams) beets, about 3 medium
  • 1 - 15 ounce can chickpeas, drained and rinsed
  • 2 tablespoons (30 ml) tahini
  • 1 teaspoon (5ml) cumin
  • Juice of 1/2 lemon
  • 1 clove garlic, minced
  • 1/2 teaspoon (2 ml) salt
  • 1 tablespoon fresh parsley, finely chopped (optional)
  • Soft goat cheese or feta cheese (optional)


Step 1

Steam or roast the beets until they are tender, then let them fully cool. Peel the cooled beets and chop them. Add the beets to a food processor with the chickpeas, tahini, cumin, lemon, garlic, and salt. Puree until the mixture is very smooth.

Step 2

That's it! Place the beet hummus in a serving bowl and garnish it with chopped fresh parsley and crumbled goat cheese or feta cheese if desired.

Serves 8.

Serve this delicious beet and garlic hummus recipe with pieces of fresh or toasted pita triangles, great crackers or vegetables. Multi colored peppers, cucumber spears or slices, cherry tomatoes, carrot and zucchini sticks and whole or cut fresh mushrooms all work really well.

The cheese on top is optional. It looks pretty and tastes great, but certainly leave it off if you prefer. I love it with goat cheese myself.


  • You can peel and dice the beets before or after they are cooked. I prefer after cooking for a couple of reasons. For one, they are a bit easier to peel after they have been cooked. Plus leaving the skin on while cooking helps to retain more of the nutritional value of the beets.

  • If you manage to have any leftovers of this fantastic hummus, it can be frozen for later use.

  • If you are a garlic lover, and I am, you can certainly add another clove of finely chopped garlic to the recipe. To me one of the joys of cooking is making a recipe your own, to suit your own taste.

If you are not familiar with tahini it is a sesame seed butter or paste. You can buy it in most grocery stores now. If you can’t find it in your local grocery store, try a health food store. They always carry it.

Hummus is a fantastic vegetarian appetiser recipe and without the added cheese, it is perfectly vegan as well.

I have also marked it as a Diabetic recipe because, even though it isn’t super low carb it is extremely healthy. Served with a mix of fresh vegetables for dipping, it’s a great diabetic appetizer recipe.

Both of the main ingredients in this hummus dip, the chick peas and the beets, are very healthy for us. Research now shows us that the nitrates in beets can help muscles use oxygen more efficiently, which improves our overall level of health. Chickpeas add fibre which we all know is important to have in our diets every day.

You’ll find a classic hummus recipe here.

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Beet Hummus

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