Lemony Beet Hummus

Lemony Beet Hummus

I am Labor Day weekend ready with this brightly-colored Beet Hummus from The Minimalist Baker. My entire menu is plant-based and this beauty will be joining a charcuterie board of cashew cheeses, figs, Persian cucumbers, radicchio, baby heirloom tomatoes, sweet baby peppers, rainbow carrots, baguette and crackers. Let’s relax and enjoy the weekend safely, and remember the innovations, creativity, and contributions of Americans.


September 6, 2020
: 6


  • 1 small roasted beet*
  • 1 (15 oz) can chickpeas, drained, or 1 ¾ cups
  • Zest of 1 large lemon (set aside a 1/2 teaspoon for garnish)
  • Juice of ½ to 1 lemon (start with ½)
  • 1 garlic clove
  • 2 tablespoons tahini
  • ¼ cup extra virgin olive oil
  • Sea salt or Himalayan salt crystals to taste
  • Step 1 Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain
  • Step 2 Add remaining ingredients except for olive oil and blend until smooth
  • Step 3 Drizzle in olive oil as the hummus is mixing
  • Step 4 Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water
  • Step 5 Will keep in the fridge for up to a week.
  • Step 6 Garnish with a sprinkling of lemon zest and serve with crudités.

*Roasted Beet: Preheat oven to 425 degrees F. Wrap the beet in parchment paper or aluminum foil. Place on a baking sheet and bake on the center rack of the oven for 1 hour. Allow to cool before peeling the skin (you might want to use a pair of your PPE gloves so your hands don’t get all red).

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