Beet Hummus

We’re always looking for exciting apps to bring to family gatherings, and with Easter coming up, this hummus is the perfect treat to bring to the table!

Hummus is a food that has always been intimidating to me when I thought about making it, until I tried! Honestly, the hardest part about making hummus is cleaning the food processor when you’re done. If you’re like me, it’s time to bite the bullet and give it a try.

Hummus and veggies make a great snack to always have in the fridge when hunger strikes. No matter what kind, you can’t beat beet the freshness of a scoop of your own homemade hummus. This beet hummus just tastes like spring, and we’re so excited for you try it!

Beet Hummus


  • 15 oz can chickpeas, drained and rinsed
  • 2 medium peeled and steamed beets, cut into quarters
  • 2 cloves garlic
  • 1 tbsp tahini; we used Soom Foods, found here.
  • juice from 1 lemon (about 2 tbsp)
  • 1/2 tsp fine sea salt
  • ground pepper, to taste
  • optional toppings: crumbled goat cheese, chives, hemp seeds, olive oil, more chickpeas


  1. Place all ingredients in a food processor and blend on high until thoroughly combined. TIP: Peel skin off chickpeas before adding to food processor for a smoother hummus consistency. This sounds weird and tedious, but it’s oddly satisfying.
  2. Serve hummus on it’s own or top with any/all of the optional toppings listed above.

Serves 4-6

96 calories • Fat: 2g • Carbohydrates: 16g • Protein: 4.4g*
*Nutrition facts based on 6 servings


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