Beet Hummus

Yes, I’m a snacker. There, I said it.

Nothing beets (oops, I mean beats) that mid-day moment of a good old spoonful of delicious homemade hummus and veggies for dipping. Although, what IS even better than just any homemade hummus is one made with beets. YES…BEETS!

I mean, you don’t really think it just magically turned that gorgeous shade of red on its own do you? This secret ingredient, although it’s no secret anymore, is not only great at turning everything in its path red (consider yourself warned) but it’s also one powerful little super veggie. Beets are filled with Vitamin C, fiber, may help reduce inflammation in the body, have been shown to help lower cholesterol and even boost digestion. Powerful and vibrant- it’s like the superwoman of foods (just saying).

This simple protein packed snack is a great way to satisfy the mid-day munchies and/or sneak some extra veggies into your kids’ after school snacking sessions (Emerson loves it spread on multigrain crackers!). It also makes an easy appetizer for your next gathering. You just can’t beet (that one was intentional) a healthy, yummy snack that’s ready in just 5 minutes!

Seriously though, who can resist a dip that looks this pretty!?


Beet Hummus

Author: The Happy Hungry Yogi


Makes: 1 1/2 cups

Prep time: 5 minutes


  • 1- 15 oz can garbanzo beans (chickpeas), rinsed and drained*
  • 2 small beets (each about 2 in diameter), peeled and steamed (I purchase the   Trader Joe’s Steamed Baby Beets to save time)
  • 2 tbsp fresh squeezed lemon juice
  • 1 tbsp avocado oil + more for drizzling on top
  • 1/2 tsp pink sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper


  1. Add all of the ingredients (except for the additional oil) to a high powdered blender or food processor.
  2. Pulse on high until you reach a smooth consistency.
  3. Spoon hummus into a serving dish drizzled with the additional oil and serve with fresh sliced veggies, chips, plantain chips or crackers.

*Note: I prefer a chunkier texture but if you prefer it smoother remove the skins from the chickpeas prior to adding them to the blender or food processor.

Storing: Store hummus in an airtight container for up to 3-5 days in the fridge or up to 6 months in the freezer.

3 thoughts on “Beet Hummus

  1. I would like to try this newrecipe. I tried cooking regular hummus. But the sesame seeds make it too pungent. Any take on that?


    1. Not sure of the exact recipe you followed but most call for tahini which gives it the sesame seed flavor. This recipe doesn’t use it so you won’t get that sesame taste at all! In most recipes though you could lessen the amount or eliminate it. 🙂


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