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Beet Hummus

A short and simple Hummus to die for!
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 40 minutes
Servings 6 servings


  • 1 beet
  • 1/4 cup olive oil
  • 1/2 tsp olive oil separate
  • 1 15oz can cooked chickpeas
  • lemon zest
  • 1 medium garlic clove
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground cumin
  • 2 tbsp tahini


  • Preheat the oven to 375 F.
  • Thoroughly wash all the dirt off of the beet.
  • Cut off the stem and tip of the beet, and peel the
  • Lightly coat in ½ teaspoon olive oil. Wrap in tin foil and bake for 1 hour (or until a knife can be easily inserted into the beat).
  • Remove from the oven and place in a bowl in the fridge to chill to room temperature (the bowl is to catch the juice so you don’t stain your fridge!).
  • Once the beet has chilled to room temperature, place it in a high speed blender or food processor. Pulse until it is broken up into the size of small to medium pebbles.
  • Add the chickpeas, lemon zest, lemon juice, diced garlic, salt, cumin, and tahini to the blender or food processor. Begin blending. While blending, slowly pour in the remaining ¼ cup olive oil.
  • Blend until it is smooth and fully combined.
  • Top with additional olive oil, herbs, or lemon zest.


This will keep in an airtight container in the fridge for roughly 4 days.