Beet Hummus
Vibrant, earthy beet hummus with creamy chickpeas and bright lemon—ready in 10 minutes. Serve with crackers, pita, or vegetable sticks for a stunning dip.
- Total time
- 10 min
- Servings
- 8
- Calories
- 142
- Protein
- 5g
Ingredients
- 1.5 cups canned chickpeas, drained and rinsed
- 1 cup roasted beets (fresh or canned), cut into 1-inch chunks
- 3 tablespoons tahini (sesame seed paste)
- 2 tablespoons lemon juice
- 1 pinch salt and pepper to taste
Instructions
- 1
Place the drained chickpeas, beet chunks, and tahini into a food processor. Secure the lid and pulse 8–10 times until the mixture looks like coarse sand with pea-sized chunks still visible.
- 2
Pour in the lemon juice and sprinkle a small pinch of salt and pepper on top. Turn the food processor on and blend continuously for 45–60 seconds until smooth, glossy, and pale pink-red.
- 3
Taste the hummus and add more salt or pepper as needed, then pulse once to combine. If the mixture looks dry or stiff, add water 1 tablespoon at a time and blend until it reaches a soft, spreadable consistency.
- 4
Transfer the hummus to a shallow bowl and use the back of a spoon to create a small well in the center. Drizzle with a thin stream of olive oil (about 1 teaspoon) into the well, then scatter fresh herbs like dill or parsley on top if desired.
Tools you’ll need
- food processor
- spoon for tasting and serving
- shallow serving bowl
- measuring spoons
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