Easy Beet Hummus Recipe

A bowl of pink beet hummus garnished with chickpeas, green onions, and herbs. Surrounded by cucumber slices, bell pepper strips, and pita bread.

This Beet Hummus is a fabulous, packed with flavor, appetizer that is so simple to make with roasted beets, lemon and garlic and is the perfect dip for veggies or a spread for pita bread.

Course Appetizer, Snack

Cuisine American, Mediterranean

Prep Time 15

Total Time 15

Servings

Calories 184kcal

Author Sherri Hagymas

Ingredients

2 cooked beets
15 ounces chickpeas
1 tablespoon sesame oil
1 lemon juiced
¼ cup olive oil
2 tablespoon garlic minced
½ teaspoon salt
½ teaspoon pepper
Fresh cilantro or scallions optional garishes

Instructions

Place beets, chick peas, lemon juice, garlic, sesame oil, salt, and pepper to food processor or blender.
2 cooked beets, 15 ounces chickpeas, 1 tablespoon sesame oil, 1 lemon, 2 tablespoon garlic, ½ teaspoon salt, ½ teaspoon pepper
After blended, place in a bowl.
Slowly stir in the ¼ cup of olive oil.
¼ cup olive oil
Garnish with cilantro or scallions.
Serve with your favorite sliced vegetables or pita bread.

Notes

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition