Beet hummus is a white bowl on a white plate with slices of cucumber, carrots, and rice crackers.

Beet Hummus


A healthy and vibrant chickpea dip made with cooked beets and traditional hummus ingredients.


  • 1/2 lb. whole beets
  • 1 15 oz. can about (1 1/2 cup) cooked chickpeas, skins removed*
  • 1 lemon, about 2 Tablespoons lemon juice and 1/2 Tablespoon lemon zest
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons tahini
  • 1 teaspoon olive oil
  • 12 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • ground pepper, to taste


  1. Wash and cook beets. You can either boil them in water for about 30 minutes, or until they are tender enough to stick a fork through. Strain and run cold water over the beets, then remove the peels once they are cool enough to touch. The other option is to roast the beets.
  2. Preheat oven to 375° F. Coat beets lightly with olive oil and wrap in aluminum foil. Place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
  3. Remove from the oven, let cool for 10 minutes, and then peel.
  4. Place peeled beets as well as all the remaining ingredients into a food processor (affiliate link) and blend until smooth. Pour into a serving dish and serve with pita chips, carrots, and cucumbers (or any other veggie/chip of your choice).