Beet Hummus

Beet Hummus PinThis deliciously pink Beet Hummus is not only nutritionally dense, it tastes amazing! You won’t be able to stop eating it!

Amelia and I took a plant based cooking class offered by a very talented local chef, Kelley Williamson. She’s known as the Plant Based Kitchenista and her version of this tasty Beet Hummus was there for us to eat as we cooked.

This recipe is Amelia’s version of Kelley’s recipe with a few changes. Amelia wanted to make more, so she doubled the ingredients for everything except the garbanzo beans. That made the hummus a little more moist like the texture of traditional hummus making it easier to dip our crackers and pita chips in it.

We absolutely love this Beet Hummus recipe. The beets give it a little bit of sweetness while the lemon and tahini give it some zest. You might also want to make your own Homemade Pita Chips to go with this delicious hummus.

If you like this recipe, you might also enjoy our classic Vegan Hummus or our Lentil Hummus with Roasted Garlic.

Beet Hummus Cooking Video

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Beet Hummus
Votes: 2
Rating: 4.5
You:
Rate this recipe!
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This Beet Hummus has a little bit of sweetness from the beets while the lemon and tahini give it some zest. 6g fiber and 7g protein make this a great snack.
Servings Prep Time
8 servings 10 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
45 minutes
Beet Hummus
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
This Beet Hummus has a little bit of sweetness from the beets while the lemon and tahini give it some zest. 6g fiber and 7g protein make this a great snack.
Servings Prep Time
8 servings 10 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Wash the beets and cut off the stem and tail. Leave the skin on.
  2. Fill a medium pot with water, add the beets and bring to a boil. Reduce to simmer for 45 minutes or until soft when poked with a fork or knife.
  3. Drain the beets and let them cool to room temperature.
  4. Peel the beets using a knife to scrape off the skin. It should come off easily.
  5. Add the beets to a food processor and process into smaller pieces.
  6. Add all of the remaining ingredients to the processor and blend until smooth. Chill in the refrigerator until ready to serve.
  7. Enjoy with fresh veggies, crackers, pita chips or as a condiment on your sandwich.
    Beet Hummus
Recipe Notes

Serving size is about 1/4 cup.

Inspired by Kelley Williamson the Plant Based Kitchenista.

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