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Lemon Beet Hummus

This lemo beet hummus is a show stopper with its vibrant pink color! Lemon and garlic mellow out the earthy beets to give it a complex flavor while tahini and chickpeas make this dip impossibly smooth. It's a must to have on hand for healthy snacking!
5 from 1 vote
Prep Time 5 mins
Course Sauce
Servings 2 cups


  • food processor


  • 8 oz steamed and peeled beets
  • 1 12oz can garbanzo beans
  • 1/4 cup tahini
  • 1 whole large lemon, zested and juiced
  • 2 cloves garlic, peeled
  • 2 tbsp fresh parsley
  • 1/2 tsp ground cumin
  • 1 tsp kosher salt
  • 1/4 cup extra virgin olive oil


  • In a colander, rinse and drain the garbanzo beans thoroughly. Rub your hands over them to loosen up their skins and remove as many as possible for a smooth texture.
  • In a food processor, add the beets, rinsed garbanzo beans, tahini, lemon zest and juice, parsley, garlic, cumin, and salt. Pulse until combined.
  • With the motor running, slowly drizzle in the olive oil until very smooth and uniform in color, about 1 minute.


-Using pre-steamed and peeled beets will save you so much time!  Just look for the fresh vacuum sealed kind that are refrigerated in the produce section and not the kind in a can.
-If you don't have a food processor, you can also use a blender but you may need to add a little water to get it to blend properly.
Keyword hummus, chickpeas, vegan, vegetarian, dip, snack
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