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Beetroot Hummus

Submitted by: Colten Bradford
Course Appetizer, Snack
Servings 8


  • 1 can chickpeas drained
  • 1 beet
  • 1/4 cup tahini
  • 1 tablespoo Lemon zest
  • Juice from 1/2 lemon
  • 1 clove garlic
  • 1/2 teaspoon ground cumin
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • 1/4 cup Water


  • Preheat oven to 400 F.
  • Cut off the top of the beet and scrub.
  • Wrap beet loosely in foil and roast until you can easily pierce with a fork, about an hour.
  • Cool for 10 to 15 minutes and use a paper towel to rub off skin.
  • Quarter beet and place in food processor with chickpeas, tahini, lemon zest, lemon juice, garlic, cumin, olive oil, salt and pepper. Process with ΒΌ cup water until smooth and creamy. Add more water, if needed.
  • Put in bowl, drizzle with extra virgin olive oil and cracked pepper. Serve with pita chips and fresh veggies.
  • Optional topping, set aside a handful of chickpeas, add butter to a pan and fry for about 5 minutes until lightly browned. You can also use pumpkin seeds, sunflower seeds, etc. for added texture.


Nutrition information: 136 calories; 8.1g fat; 154mg sodium; 13.4g carbohydrates; 3.8g protein.