Beet Hummus

Beet Hummus

Beet Hummus on bread

Who doesn’t  like pretty food? Cooked beets give this delicious beet hummus it’s pretty colour and also add a subtle earthy flavor. I used avocado instead of olive oil, which is used in large amounts in traditional hummus recipes to still add some healthy fats but for a less processed option, which is super creamy and full of essential vitamins and minerals.

I like to serve it on warm pitta bread, use it as a spread in wraps or sandwiches or enjoy it a dip with some fresh veggie sticks. 

Beet Hummus

April 29, 2017
: 4
: 10 min
: 10 min


  • 260 g of cooked chickpeas (about 80 g dry) + some of the cooking water reserved
  • 1 roasted or steamed beet chopped
  • 1/2 ripe avocado
  • 1 small lemon juiced
  • 2 tablespoons tahini paste
  • 2 cloves of garlic minced
  • 1 teaspoon of coriander
  • Pinch of smoked paprika
  • Sea salt & pepper to taste
  • Step 1 Rinse your chickpeas under cold water and add to your food processor (a regular blender or hand blender worked just as well for me).
  • Step 2 Pour in some of the chickpea water to help blending.
  • Step 3 Add in the chopped beets, avocado, lemon juice, tahini, minced garlic and spices and watch your food processor blending your hummus to pink perfection.
  • Step 4 Adjust salt and pepper to your preference.

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