Lemon Beet Hummus
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
Featured Ingredients
- 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.
Step-by-Step Instructions
- 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.
Recipe Substitutions and Alterations
- 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.
Nutrition Considerations
- 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:
- Walnut Oat Bars with Dates
- Healthy Lemon Poppy Seed Muffins
- Carrot, Chickpea and Raisin Salad
- Instant Pot Potato Leek Soup
- Healthy Broccoli Salad with Sweet Lemon Dressing
- Mini Curried Lentil Cakes
Lemon Beet Hummus
Beet Hummus with beets, chickpeas, tahini, lemon, cloves, and olive oil served with fluffy pita or veggies.
- Prep Time: 10-15 mins
- Cook Time: 0 min
- Total Time: 10-15 mins
- Yield: Serves 8
- Category: Appetizer, Snack
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups cooked whole beets
- 15-ounce can chickpeas, rinsed and drained
- Zest and juice of 1 medium lemon
- ¼ cup tahini (sesame seed paste)
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cloves
- ¼ teaspoon cayenne pepper
- ¼ cup olive oil
- Pita bread or raw veggies, for serving
Instructions
- 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.
Notes
Storage Tip: Store in an airtight container in the refrigerator up to 4 days.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 255
- Sugar: 3g
- Sodium: 462mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg