Lemon Beet Hummus

Beet hummus and pita on a white plate.

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


  • 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


  1. 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.
  2. Taste and adjust the seasoning, if necessary.
  3. 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