Beet Hummus

Arguably the most beautiful hummus! Add cooked beets into a traditional chickpea hummus and the results are gorgeous and delicious.

Rosy Colored Beet Hummus


  • 1 1/2 cups cooked chickpeas
  • 1 small roasted beet
  • 1/4 cup fresh lemon juice
  • 1/4 cup well-stirred tahini (you can substitute peanut butter)
  • 1 clove garlic, minced
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • 2 to 3 tablespoons water
  • Dash ground paprika, for serving


  1. In food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy. You can substitute peanut butter for the tahini. We were surprised how well it still tasted, though a very light ‘peanut’ taste.
  2. Add the olive oil, minced garlic scape, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds or until well blended, scraping sides as needed.
  3. Add half of the chickpeas and beet to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
  4. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
  5. Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.

Based on a recipe from: