Beet Hummus, a la Bon Appétit

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Prep Time: 25 minutes
Total Time: 25 minutes
Tags: Beet, Dip, Fall, Farm Fresh, Gourmet, Healthful, Healthy, Winter
Course: Appetizer, Snack
Beets add a sweetness to the traditional chickpea hummus. The bright pink dip gives an appetizer spread a gorgeous pop of color.



  • Cut the large beet into quarters.
  • Boil the beets in a pot of water for about 15 minutes.
  • When finished cooking, slide the skin off the beets while cooling under running water.
  • Add beets to a blender or food processor.
  • Add chickpeas, lemon zest, lemon juice, tahini, salt, and 2 Tbsp of roasted garlic grapeseed oil to the blender.
  • Blend until smooth.
  • Drizzle in more oil and water until desired consistency is reached.
  • Add black pepper to taste.
  • Serve with crudités, crackers or as a sandwich spread.


Hummus will keep in the refrigerator for up to one week.

Products In This Recipe

Salute Santé! Garlic infused grapeseed oil made in Napa Valley.

Roasted Garlic Grapeseed Oil 200ml bottle