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Easy Homemade Beet Hummus

  • Author: Marie Bostwick
  • Yield: Approximately 2 cups 1x


  • 1 cup pureed beets (can substitute pureed carrots if desired)
  • 1 15 oz. can chickpeas, drained
  • 2 T tahini
  • 1 tsp fresh lemon zest
  • 2 T lemon juice
  • 1 large clove garlic, peeled and minced
  • 1/2 tsp salt
  • ¼ cup olive oil
  • Sesame seeds (optional, for garnish)


  1. Place pureed beets, chickpeas, tahini, lemon zest, lemon juice, salt, and garlic in the bowl of your food processor. Pulse a few times, just to combine ingredients.
  2. Pour olive oil to chickpea mixture in a slow stream while food processor is on, blending until the ingredients are well combined and the hummus is completely smooth.
  3. Serve hummus with crudites or crackers and a sprinkle of sesame seed on the top for garnish.
  4. Store unused hummus in an airtight container in the refrigerator for up to one week.