Beet Hummus

If you like a good homemade hummus recipe, you just have to try the pink version: beet hummus. Made with simple ingredients, this dip is irresistible.

Beet hummus is delicious to serve all year round, whether that may be at a picnic in the park on a hot summer day or as a festive dip during the holiday season.

Why you will love beet hummus

This beautiful twist on classic hummus will elevate your snacking game to a whole new level. The vibrant magenta color alone is a total show-stopper at any gathering.

But let’s talk taste – oh, the taste! The earthy sweetness of the beets combines so well with the velvety smoothness of the chickpeas.

Not only is this beet hummus a treat for your senses, but it’s also a breeze to whip up. With just a handful of simple ingredients and a food processor or blender, you’ll have a delicious dip ready in no time.

Serve it with some crispy chips, dip fresh veggies in this hummus, or spread it on crackers – the possibilities are endless! Plus, it’s a fantastic way to sneak in some extra veggies into your diet, without compromising on taste.

So, whether you’re planning a get-together, a cozy movie night, or simply craving a nourishing snack, my beet hummus recipe is one to try and love.

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Beet Hummus

Beet Hummus

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  • Author: The Green Creator
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 2 1x
  • Category: dip
  • Method: blender
  • Cuisine: Middle Eastern
  • Diet: Vegan


If you love a good hummus recipe, you have to try the pink version: beet hummus. Made with simple ingredients, this dip is irresistible.


  • 14 oz (400 gr) cooked chickpeas
  • 1 beetroot (cooked)
  • 2 1/2 tbsp tahini
  • a few ice cubes
  • 3 tablespoons water
  • 1 lemon, juice
  • 1 garlic clove, minced
  • salt and pepper to taste

nuts, such as pine nuts or almonds
fresh herbs
olive oil


  1. You can use cooked beets in a vacuum pack to save time or cook fresh beets in water in a medium pot over high heat. The beets are soft enough and ready when you can stick a fork into the beets. Drain the beets and set aside to cool.
  2. In a food processor or blender, pulse beets. Add in chickpeas, tahini, water, garlic, lemon juice, ice cubes, and salt.
  3. Pulse mixture until desired consistency. Add a bit more water if too dry/thick.
  4. Serve in a bowl or plate and top with olive oil, nuts and fresh herbs.


Keep in an airtight container in the fridge for up to 4 days.

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