Camille Styles

Beet Hummus

March 1st, 2017

Beet Hummus

beet hummus recipe

Serves 2-4


  • 1 small roasted beet
  • 1 15 ounce can cooked chickpeas, well rinsed and drained
  • Zest of one large lemon
  • Juice of 1 small lemon
  • Pinch sea salt
  • Freshly ground black pepper
  • 2 large cloves garlic, minced
  • 2 tablespoons tahini
  • ¼ cup extra virgin olive oil


  1. Combine all ingredients (except the olive oil) in a food processor or blender. Drizzle in the olive oil as the hummus is blending ands blend until smooth.
  2. Adjust seasonings to taste, add more salt, lemon juice to brighten, or water to thin/adjust the thickness of the hummus.
  3. Store in the fridge for up to 1 week.

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3 Comments under :: Beet Hummus
  1. This beet hummus looks so so tasty!

  2. This looks and sounds so great!!


  3. This looks divine. And that crudité platter is other worldly. Way to go McKel!

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