Beet Hummus

7 65 42
Ingredients Minutes Calories
Prep Cook Servings
5 min 1 h 32
Beet Hummus
Health Highlights
A hummus that's loaded with liver-loving beet power.


3 beet(s) Beets, raw
1 can (19oz) Chickpeas, canned, drained (drained and rinsed)
1 clove(s) Garlic (minced)
2 tbsp Tahini
1 tsp Cumin
1/2 tsp Salt
3 tbsp Extra virgin olive oil


  1. Preheat your oven to 400 degrees F.
  2. Cut the stems off the beets and wrap them in foil. Add them to your hot oven to roast for about an hour, or until tender.
  3. Once fully cooked, let cool, peel, and slice into chunks.
  4. Add the beets, canned chickpeas, garlic, tahini, cumin and salt to a food processor and process until your mixture is thoroughly combined, adding the olive oil through the feed as it blends. Puree for about 2 minutes until it is a smooth texture without any chunks. 
  5. Taste and adjust seasoning if needed. If it’s too thick, add more olive oil or water.
  6. Store in the fridge in an air-tight container for up to a week.


Quick Tip:

If you don't have time to cook your beets you can buy canned beets at the grocery store.

Nutrition Facts

Per Portion

Calories 42
Calories from fat 20.7
Calories from saturated fat 2.5
Total Fat 2.3 g
Saturated Fat 0.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.2 g
Cholesterol 0
Sodium 78 mg
Potassium 54 mg
Total Carbohydrate 4.4 g
Dietary Fiber 1.3 g
Sugars 1.2 g
Protein 1.5 g

Dietary servings

Per Portion

Meat Alternative 0.1
Vegetables 0.2

Energy sources


Meal Type(s)