Simple Beet Hummus
 
Prep time
Total time
 
Up your snack game with this easy beet hummus! Vegan, oil-free, gluten-free, and kid-approved!
Author:
Recipe type: Dip
Serves: 2 cups
Ingredients
  • 1 15-oz can no salt added chickpeas, drained
  • 2 large beets, cooked until fork tender, peels removed, roughly chopped (see notes)
  • Zest & juice of 1 lemon
  • ¼ cup tahini, stirred (see notes)
  • ½ teaspoon ground cumin
  • ½ teaspoon salt, or to taste
Instructions
  1. In a food processor, combine the chickpeas, beets, lemon zest and juice, tahini, cumin, and salt until smooth. Taste and add more lemon or salt, if desired.
  2. Transfer hummus to a serving bowl and garnish with parsley and a sprinkle of black sesame seeds for a lovely presentation.
  3. Serve with pita chips and crudités. Enjoy!
Notes
You can buy beets already cooked, or you can cook your own. I steamed mine in the oven. Here's how: Clean and cut the tops off of the beets and place them cut-side down in ½ inch of water in a small baking pan. Cover tightly with aluminum foil and bake at 425 degrees F for 35-45 mins, until fork tender (will vary depending on the size of your beets). Allow to cool slightly, then the peels should come off easily when pulled.

My favorite brand of tahini is Pepperwood Organics (you can find it on Amazon), but Soom is also good.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2024/11/11/simple-beet-hummus/