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Beet Hummus

Beet Hummus

  • Author: The Green Creator
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 3 1/2 cups 1x
  • Category: dip, snack, spread
  • Cuisine: vegan, plant-based, vegetarian, glutenfree, dairyfree


If you love a good homemade hummus recipe, you have to try the pink version: beet hummus.


  • 1 cup / 150 grams cooked beets, roughly chopped
  • 1 1/2 cups /250 grams cooked chickpeas
  • 3 tablespoons tahini
  • 34 tablespoons water
  • 34 tablespoons fresh lemon juice
  • 1 small clove of garlic, crushed (optional)
  • 2 tablespoons fresh dill
  • 3/4 teaspoon salt
  • fresh parsley, for garnish
  • slivered almonds, for garnish


  1. You can use pre-cooked beets for this recipe 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, lemon juice, dill, garlic, and salt.
  3. Pulse mixture until desired consistency. I personally like my hummus a bit thicker, but if you prefer a creamier thinner hummus keep on pulsing and perhaps add a bit more water if too dry/thick.
  4. Serve in a bowl or plate and top with slivered almonds and fresh parsley. Serve as a dip or spread.