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Beet Hummus


  • 1 can chickpeas, drained and rinsed
  • 3 cloves garlic, roughly chopped
  • 2 lemons, juiced
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1 large beet


1. Roast the beet: preheat oven to 400°F. Drizzle beet in oil and wrap in foil; place on baking sheet. Roast until tender when pierced with knife, about 40-60 min. When cool enough to touch, peel beet.

2. In a food processor, puree together chickpeas, garlic, lemon juice, salt, and cayenne pepper until smooth. Add in roasted beet. With the motor still running, slowly add 1/2 cup extra virgin olive oil. Season to taste with salt and pepper. The recipe is very forgiving- use more beets, less olive oil, more cayenne according to preference.

Adapted from Bon Appetit

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