Welcome to the ultimate plant-based appetizer: lemon beet hummus!

Beets, chickpeas, tahini, lemon, cloves, and olive oil pureed into a deliciously unique hummus.

Served with pita chips and crudites and watch it disappear!

How to make lemon beet hummus

Beets: Cooked beets make the perfect ingredient to add to a non-traditional hummus.
- They'll add a ton of nutrition and a bright, beautiful purple color that can't be beat!
Chickpeas: Traditional hummus has chickpeas, and when paired with the beets in this recipe, they provide that classic hummus texture.
Lemon: Use the zest and the juice to get the most lemon flavor.
Tahini: Otherwise known as sesame seed paste, tahini is a classic hummus ingredient. It provides nutty richness and a dose of healthy fats.
Cloves: I know this seems like an odd ingredient, but trust me on this one! Cloves and beets so go well together, and just a pinch goes a long way.
Cayenne: A little bit of heat will take this hummus to the next level.
Olive oil: A good quality olive oil will bring this hummus together.
Pita or crudites: The sky is the limit on vehicle options for your hummus. I like fluffy pita bread cut into wedges, crispy pita chips or a bunch of crunchy vegetables.

Place the beets, garbanzo beans, lemon zest and juice, tahini, salt, black pepper, cloves and cayenne in the bowl of a food processor.
Puree while drizzling the olive oil in through the vegetable shoot until smooth, scraping the sides as necessary.
Taste and adjust the seasoning, if necessary.
Serve with pita bread or chips.

For the beets: You can use canned beets or boil or roast your own beets to make the hummus.
- If you're not a fan of beets, try with sweet potato or pumpkin!
For the chickpeas: (or garbanzo beans... same thing) You could also use any white bean to make this dip.
For the tahini: If you can't find it, you could use sunbutter (made with sunflower seeds) or just skip it.
Serving tips: Serve with a variety of raw vegetables, like carrots, cauliflower, broccoli, bell peppers, radishes, celery or cucumber.

To make it gluten free: This recipe is gluten free. Be sure all packaged ingredients are gluten free.
To make it dairy free: This recipe is dairy free.
To make it vegan: This recipe is vegan.
To make it nut free: This recipe does not contain nuts, but it does contain seeds (sesame seed paste). Be sure all ingredients are nut free.
To make it egg free: This recipe does not contain eggs.

Plant-based recipes to make ASAP:

Beet Hummus with beets, chickpeas, tahini, lemon, cloves, and olive oil served with fluffy pita or veggies.

Scale

Place the beets, garbanzo beans, lemon zest and juice, tahini, salt, black pepper, cloves and cayenne in the bowl of a food processor. Puree while drizzling the olive oil in through the vegetable shoot until smooth, scraping the sides as necessary.
Taste and adjust the seasoning, if necessary.
Serve with pita bread or chips.

Storage Tip: Store in an airtight container in the refrigerator up to 4 days.

Keywords: dip, healthy, veggie, beetroot, easy, fresh, homemade