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Beet Hummus

This beet hummus is not only beautiful but also a delicious alternative to traditional hummus, especially for those who find digesting chickpeas problematic. I love it for using up my beet juice pulp, but whole beets can be used as well. This is a year-round recipe; the bright hue is perfect for holiday parties, and the full flavor brilliantly complements a summer picnic. Even my skeptical family loved this at Thanksgiving! 


  • 2 medium beets or 2 cups beet pulp – peeled, roasted, and cooled
  • 1/3 cup tahini (or more to taste)
  • 1 clove garlic chopped
  • 3 tsp ground cumin
  • 1/2 tsp salt
  • 3 Tbsp freshly squeezed lemon juice


  1. Cut the beets into chunks and put them in a blender or food processor (I prefer a food processor for this recipe, due to its thickness).
  2. Add the tahini, garlic, lemon juice, cumin, and salt, and process until completely smooth. Add a little more tahini as needed to get a smooth consistency. Taste and adjust the seasoning.
  3. Serve with raw celery sticks, carrot crackers, or anything that could use a beautiful magenta-hued accent.

Recipe adapted from Chocolate & Zucchini

carlynoelBeet Hummus

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Join the conversation
  • OrganicREADY - November 29, 2013 reply

    Wow, never seen beet hummus before. This looks great.

    Dine by Design - November 29, 2013 reply

    Thanks OrganicREADY! Looks like you make a yummy beet juice…the beet pulp would be perfect for this!

    OrganicREADY - November 30, 2013 reply

    You’re so right, thanks!

  • freedomfoodjournal - November 29, 2013 reply

    This looks great. I love beets which is good because chick peas irritate my ibs

    Dine by Design - December 4, 2013 reply

    Yes, a lot of people have issues digesting chickpeas, so this is a great alternative!

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