Beet Hummus a recipe perfect for entertaining

Hummus is an easy crowd-pleaser for social events. However, if you want to mix it up this beet hummus recipe takes a classic favorite and adds a bold color and unique flavor.

I have to give my sister, Dawn, credit for this particular recipe. She and her husband Ara were invited to a gathering, and this was her contribution. It was enjoyed by all!


Beet Hummus

A tangy hummus made of beets, chickpeas, tahini, fresh lemon juice, and seasonings. It's an easy-to-prepare appetizer suitable for any occasion. For best results, make this a day before you plan to serve it so the flavors can develop.
Course Appetizer
Prep Time 20 minutes
Total Time 20 minutes
Servings 8


  • 1 15 -oz. can chickpeas rinsed and drained
  • 8 oz. beets cooked, peeled, drained of excess liquid, and cut into chunks (You can use roasted, steamed, or non-marinated, canned beets.)
  • 1 large lemon juiced
  • ¼ cup tahini (sesame seed paste) well-stirred
  • 2 medium cloves garlic minced
  • ¾ tsp. ground cumin or to taste
  • ½ tsp. salt or to taste
  • dash cayenne pepper optional
  • 2-3 Tbsp. olive oil

Garnishing Options:

  • chopped parsley, toasted sesame seeds, and/or toasted pine nuts

Serve with:

  • pita chips, and/or assorted cut vegetables


  • Place a metal “S” blade in the bowl of a food processor. Add all of the ingredients, EXCEPT for olive oil and garnishing options, into the processor’s bowl. Process for 30 seconds to 1 minute, or until almost smooth.
  • With the machine running, gently pour oil through feeder tube; process until fully pureed, about 30 seconds more.
  • Place beet hummus in a bowl, cover, and store in the refrigerator until ready to serve. Remove hummus from refrigerator 30 minutes before serving for best results. Adjust seasonings before serving, if necessary.
  • Transfer hummus to a serving bowl. Garnish with chopped parsley, toasted sesame seeds, or toasted pine nuts.
    Serve with pita chips and/or assorted cut vegetables.


If you’d like to make your own toasted pita chips, cut pita bread into triangles and separate them into individual pieces. Lightly brush each triangle with olive oil (or use olive oil spray). Place pita triangles on an ungreased baking pan, without having them overlap. Bake them in a preheated 350°F oven for 5 to 7 minutes, until crisp but not burned.

(Visited 352 times, 1 visits today)

Recent Posts

Cranberry Pomegranate Sauce

Thanksgiving is decidedly an American holiday highlighted by the Macy’s Thanksgiving Day Parade and football…

2 weeks ago

Vivian’s Homemade Armenian String Cheese

Armenian String Cheese Vivian Vezirian-Hovsepian is an amazing cook! Her yalanchi recipe is to-die-for, as…

3 weeks ago

Green Beans and Zucchini (Fassoulia yev Tutum)

Fassoulia literally means ‘bean’ – white, red, green –you get the idea. My husband and…

2 months ago

Armenian String Cheese (Tel Banir)

Even though my family and I LOVE Armenian string cheese (aka Tel Banir or chechil),…

4 months ago

Shepherd’s Salad with Pomegranate Molasses Dressing

Shepherds of long ago created meals of wild greens and herbs as they sought nourishment…

4 months ago

Savory Gluten-free Choreg!

Since our daughter Mandy and son-in-law Ron live in upstate NY, Doug and I are…

5 months ago

This website uses cookies. find out more.