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Beet hummus in a bowl served with pita bread

Creamy Beet Hummus


This easy beet hummus is bright in flavor and color. Hints of sweetness from the beets, tangy lemon, garlic, and warm spices are blended together for a healthy nutrient-packed dip great for an appetizer or snack to share! The hot pink color makes it a real showstopper. Kick it up a notch by adding a little salty feta. 

Be sure to read the complete post for more tips and information.


  • 2 cups cooked chickpeas (or from can), remove skins for a more smooth finish
  • 15 oz canned beets, drained  (or 8 oz fully cooked and cooled beets)
  • 3 tbsp tahini paste
  • 1 small garlic clove
  • Juice of 1/2 lemon, more if needed
  • Kosher salt
  • 1/2 tsp each cumin, coriander, and sumac (optional)
  • 2 ice cubes, more if needed
  • Extra virgin olive oil (I used Early Harvest Greek extra Virgin Olive Oil
  • Garnish (optional): feta cheese and parsley

To Serve


  1. In the large bowl of a food processor fitted with blade, place chickpeas, cooked beets, tahini, garlic, lemon juice. Season with salt and spices.
  2. Run processor for a bit, and while it's running, add 2 ice cubes (this helps whip the beet hummus to a nice creamy consistency.)
  3. Taste and adjust seasonings to your liking. Run processor again if the hummus is too thick yet, adding a little more ice as it runs (you can let it run for 4 minutes or so until you reach your desired creamy texture.)
  4. Transfer beet hummus to a bowl. Drizzle extra virgin olive oil. Sprinkle feta and parsley on top. Serve with pita wedges or homemade pita chips and veggies for dipping.


  • Prep Time: 10 mins
  • Category: Appetizer
  • Method: Blend
  • Cuisine: Mediterranean

Keywords: Beet Hummus, Beet and Chickpea Hummus