Bright Beetroot Hummus

  • Servings: 4-6
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  • 2 small/medium fresh beets
  • 1 can chickpeas (garbonzo beans)
  • 2 cloves garlic, minced
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablesoons lemon juice
  • 2 Tablespoons tahini (sesame paste)
  • 1/8 cup of water, or more as needed
  • salt to taste


Cut or tear the greens from the beetroots, leaving about 2 inches of the stem on the root.  Scrub the beets in cold water to get all the dirt off.  Do not peel or cut the beets until after they have been cooked–that way they will keep their color and nutrients better.  Simmer the fresh beets whole and unpeeled in an uncovered pan for about 20 minutes, until they are tender (but not mushy) when pierced with a fork.  Then refresh beets under cold water, gently rubbing them to peel off their skin.  Let them cool.

While the beets are simmering, drain and rinse the chickpeas and reserve some of the liquid.  In a food processor or blender, blend the chickpeas and minced garlic.  Add the olive oil one tablespoon at a time, stopping the blender and scraping the sides between adding.  Add the tahini, lemon juice, water, and enough of the chickpea liquid until the mixture reaches a thick, smooth texture.  You may need to stop and start the blender several times, scraping the sides and stirring the mixture while the blender is stopped.  Chop the cooked beets, and add about 2 to 4 tablespoons (depending on how much of a beet flavor and color you want) of the chopped beets to the hummus mixture in blender.  Blend again until the beets are smooth and fully mixed into the hummus.  Add salt to taste.  Spoon the beetroot hummus into a bowl, and serve with crackers, pita bread, or chips.  Enjoy!