This Beet Hummus has such stunning color and amazing flavor!
I was first introduced to Beet Hummus by my cousin a couple of months ago. I finally got around to making it myself. The color is all from the beets and the flavor is amazing!
Hummus is a go-to snack for me. I love packing it in my lunch along with fresh veggies. Hummus is packed with flavor, but it’s also good for you.
What type of beans do I use in this hummus recipe?
I used the usual hummus ingredients here and use garbanzo beans. However, there’s been a few times when I didn’t have any garbanzo beans so I used a can of white cannelini beans. Either bean works fine in this recipe.
How do I cook the beets?
For cooked beets, I peel the beets first with a vegetable peeler. Next, I quarter the beets and place in a pot of water. Boil the beets until soft.
What ingredients do I need to make beet hummus?
- cooked beets
- garbanzo beans
- olive oil
- red pepper flakes
- chili powder
How do I make beet hummus?
- Place beets in a food processor and blend until smooth
- Add tahini and garlic
- Add olive oil
- Add seasonings
How long can I store beet hummus?
Beet hummus can be covered and refrigerated for up to 5-7 days.
This hummus is perfect with fresh cut veggies or baked tortilla chips.
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If you make this recipe, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram #beyondthechickencoop
Super healthy beet hummus. The color is out of this world!
Place beets in a food processor. Process until large chunks are broken down. Add beans, tahini and garlic. Process until smooth.
With machine running, pour in olive oil.
Add salt, red pepper flakes, paprika and chile powder.
Remove hummus to a serving bowl. Cover and chill. Best served chilled.
- May substitute can of garbanzo beans for a can of white beans, like cannellini beans.