Beet Hummus
Matthew Kadey, MS, RD
Matthew Kadey, MS, RD
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117 Calories
16 g Carbs
4 g Protein
4 g Fat
Total Time
6 servings

This riff on hummus will trigger a sweet and savory tsunami in your mouth. Use it as a dip for your favorite veggies, or slather it as a spread on your favorite whole-grain cracker, pita bread, or sandwich roll. You can also thin some of the beet hummus with olive oil and vinegar to use as a salad dressing.


  • 2 beets, cut into cubes
  • 1 can drained chickpeas, canned
  • 2 tbsp tahini paste
  • 2 tsp honey
  • ½ lemon yields lemon juice
  • 1 clove garlic, minced
  • 1 tsp paprika
  • ¾ tsp cumin
  • ½ tsp table salt

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  1. Place the beets in a microwave-safe dish, add 1 tablespoon water, cover the dish with a lid or a paper towel, and microwave the beets on high for 4 minutes. Stir, and continue microwaving until the beets are fork tender, about 4-5 minutes more.
  2. Before draining the chickpeas, reserve 2 tablespoons of the canning liquid. Drain and rinse the chickpeas.
  3. Add the cooked beets, chickpeas, reserved canning liquid, and remaining ingredients to a food processor. Purée until smooth.

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