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.

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