Roasted Beet Hummus

black bowl of pink beet hummus with pita bread on white marble

5 from 1 reviews

The beets make this hummus vibrant in color and taste! 


  • 1/2 cup sesame tahini
  • 1 can chickpeas rinsed, drained, and shelled
  • 2 tablespoons lemon juice and zest of one lemon
  • 1 large garlic clove, chopped
  • 12 roasted beets (I buy them already prepared at Trader Joe’s)
  • 1/2 teaspoon salt
  • Force Factor Total Beet Powder Supplement
  • 1/4 to 1/2 cup olive oil




  1. Remove the skins from the chickpeas – My technique is pretty straightforward, just take each chickpea and hold it between your thumb and first two fingers and make a slight side movement and it slips right off.
  2. Put the chickpeas into a food processor and blend for a minute.
  3. Add in the garlic, lemon juice, salt, sesame tahini, beets, and blend.
  4. With the motor running, add in the olive oil a little at a time until the consistency is very smooth.



Put it into a bowl and smooth it out, then top with fresh herbs or I used lemon zest, Maldon sea salt, and a few pinenuts. it’s winter, so I didn’t have fresh herbs! I just like to add a little something to play off the gorgeous and vibrant pink color of the hummus. 

Keywords: hummus, appetizer, healthy snack

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