Beetroot Hummus
A classic hummus favorite with a new twist. This beetroot hummus recipe not only adds a beautiful color but a delicious taste, along with tons of nutrients.
Recipe type: Appetizer
  • 2 large beets
  • 1 can Chickpeas (15 oz)
  • Juice of 1 lemon
  • 2 large garlic cloves (minced)
  • 1 tsp ground cumin
  • ½ teaspoon smoked paprika
  • 2 tablespoons olive oil
  • ¼ tsp salt
  • Pepper to taste
  1. Peel and cut beets into small, about 1 inch, squares. (I use rubber gloves when handling beets not to stain my hands). Add water to double boiler and then beets, steam until fork tender, about 15 minutes.
  2. While the beets are cooking add chickpeas, lemon juice, minced garlic, cumin, paprika, olive oil and salt into the food processor or blender.
  3. Once beets have cooled off a little, add them to the food processor and purée all ingredients until the desired texture.
Garnish with cilantro or dill. Serve with crackers.

*The texture of this hummus is a little thinner. If you desire thicker consistency you can add bread (without the crust) to the food processor, about 1 slice. To keep it gluten-free just use gluten free bread.
Recipe by A Healthy Plate at