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Beet Hummus Recipe

Cory Warren
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Snack
Servings 4 servings


  • ½ cup beets chopped, cooked, & boiled
  • 1 15 oz can garbanzo beans drained and rinsed
  • juice squeezed from ½ of a fresh lemon
  • 3 tbsp tahini
  • 2 tbsp water
  • ½ tsp garlic powder
  • ½ tsp ginger powder
  • ½ tsp onion powder
  • ¼ tsp salt
  • bread for toast, or vegetables to dip with


  • Place the beets, garbanzo beans, tahini, water, lemon juice, garlic powder, onion powder, ginger powder and salt into a blender, or a food processor, and blend until everything is evenly combined and smooth.
  • Serve with raw veggie sticks or pita bread or use as a spread on toast. Store in fridge.


This recipe is written for a single serving because it makes it simple to remember the amounts of ingredients needed. It is very easy to modify to serve as many as you have at your table.