Appetizers/ Gluten Free Recipes

Healthy Beet Hummus

Healthy Beet Hummus

Healthy Beet Hummus is super creamy and flavorful, loaded with vitamins and minerals, and makes a great appetizer or snack when you need one. No need for chickpeas in this recipe! Just a simple recipe that tastes delicious.  So here’s the scoop: if you like hummus, and you love beets, then you’ll love this beet hummus!

Simple and easy to prepare. Stays fresh in the fridge up to 4 days and it freezes beautifully.

I decided to make this beet hummus to suit my taste using only 2 beets, one can of white beans, garlic, olive oil, lemon juice, tahini paste, cumin and a touch of sour cream.

Hummus is creamy textured dip or spread, and a wonderful alternative to other dips.  If you make it yourself, you can control the amount of sodium and other seasonings, plus you can easily modify the flavors added to suit your family’s taste.


Honestly, once you boil the beets, there’s nothing to it! Just add in the rest of the ingredients to a food processor and blend everything together until smooth.  Less than 10 minutes to make.

And, the BEST part?

Beautiful color!  Delicious tasting!  Plus, it provides a healthy amount of protein, fiber, and contains a colorful antioxidant that makes them anti-inflammatory.  Hey- this is one healthy hummus!

Enjoy this hot pink healthy beet hummus with raw vegetables like celery, carrots and cucumber slices or pita for healthy spring snacking!


Healthy Beet Hummus

  • 2 medium size beets
  • 1 garlic clove- minced
  • 1 can ( 15-ounce) organic Northern white beans – drain, rinsed
  • 1 Tbsp. apple cider vinegar
  • 1 to 2 Tbsp. lemon juice
  • 1 Tbsp. tahini sesame seed paste
  • 1/4 tsp. ground cumin
  • 2 Tbsp. extra virgin olive oil
  • 1/4 cup sour cream
  • 1/4 tsp. salt
  • black pepper to taste

1.  Cook the beets: Cut off any tops and place them into a small pot filled with water and cover.
Bring to a boil, then lower the heat and simmer for about 20 to 30 minutes until they are tender and a knife can slide easily through.  Drain and run them under cold water to cool quickly.  Peel and chop.

2.  Place all the ingredients into a Mini Prep Food Processor (or blender) and pulse or blend until smooth. Taste and adjust the seasonings as desired. Here is where you may add more tahini paste, cumin, salt or lemon juice to your preference.

3.  Chill and store in refrigerator up to 4 days, or freeze for longer.

Yields: 2.5 cups


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  • Reply
    Cheri Savory Spoon
    March 6, 2017 at 2:04 am

    Hi Anna and Liz, I have seen this hummus before at Trader Joes but have never tried it. I can only imagine it is so much better homemade, looks delicious will give it a try.

    • Reply
      March 6, 2017 at 3:39 am

      Hi Cheri! I didn't see it at Trader Joes, I guess I missed it – but I hope you will try making this beet hummus – I feel homemade is always better.

  • Reply
    March 6, 2017 at 4:43 am

    This really does look delicious and the colour is gorgeous and it must taste wonderful with those carrot and celery sticks! This is definitely something to try, though I don't have a food processor – no space in my compact kitchen! Maybe I could do it in my Nutribullet, though there has to be a certain amount of liquid for that to work!

    • Reply
      March 6, 2017 at 3:25 pm

      Hi Sandra ! The nutribullet might work, just add increments of water to it- it should be fine. The mini prep food processor is smaller than a blender and it works like magic! For the same reason, I don't own a large food processor -no space to store it. However, I put a link to the one I own in the directions of the recipe in case you'd like to take a look. 🙂 Hope you'll try this hummus! Xo

  • Reply
    Tricia Buice
    March 7, 2017 at 11:01 am

    It's been years since I made beet hummus but I really did love it. The color alone is worth making it. Hummus in any form is a favorite!

  • Reply
    March 7, 2017 at 2:36 pm

    We agre Tricia- Thank you for the lovely comment!

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