Beet Hummus

Beet Hummus

Can you imagine a more beautiful appetizer for your next gathering? And oh so easy to make!
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Course: Appetizer
Cuisine: Greek, Mediterranean
Keyword: beets, chickpeas, hummus
Prep Time: 10 minutes
Servings: 6 people
Calories: 51kcal


  • 2 - 15 oz can chickpeas
  • 1 - 15 oz can cut beets (or whole beets, cut into chunks)
  • 1/2 cup lemon juice (about 2½ lemons)
  • 2 cloves garlic (minced)
  • 3 tbsp tahini paste
  • salt (to taste)
  • olive oil (to drizzle)
  • Cumin (to garnish)


  • Strain one can of chickpeas and set aside.
  • Combine half of the first can of drained chickpeas with the whole second can, and warm in their liquid in a small saucepan. Once they come to a gentle simmer, strain out the chickpea juice and blend in a food processor while still warm into a fine purée.
  • Add in the beets and continue to blend until smooth.
  • Next, add the tahini, followed by the garlic, lemon juice, and salt. Pulse again until combined. Taste and season with more salt if needed.
  • Serve garnished with the rest of the chickpeas, a drizzle of olive oil, and a sprinkle of cumin if desired.


Serving: 20g | Calories: 51kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin C: 8mg | Calcium: 12mg | Iron: 1mg
Tried this recipe?Mention @goldbucklefarm or tag #goldbucklefarm!
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