Beet Hummus

Healthy Beet Hummus

If this magenta-colored party dip can’t transform the beet haters out there, I don’t know what will.

Admittedly, beets are not my favorite food. I don’t dislike them, they are just kind of… meh. However, when I spotted this recipe on Pinterest, I knew I had to give it a try. Hot pink and vegetable-rich? My two favorite things!

I started with a recipe from A Cozy Kitchen, but I cut back the oil and made some other tweaks to make it Dietitian-approved. This dip is great for veggies and toasted pita, but would also work well spread inside sandwiches or wraps.

Healthy Beet Hummus

Beet Hummus

(Recipe adapted from A Cozy Kitchen)

Makes about 2 cups


  • 1 large beet (rinsed, and greens removed)
  • 1 (15-ounce) can garbanzo beans, drained
  • 3 garlic cloves, peeled and chopped
  • 3 tablespoons tahini paste
  • Juice from 1 lemon
  • ½ teaspoon lemon zest
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 tablespoons extra-virgin olive oil


  1. Preheat the oven to 400 degrees F.
  2. Fill a small baking dish (I used a loaf pan) with a shallow layer of water (about 1/3 cup water, or about ½ inch layer across the bottom of the dish).
  3. Place the beet in the baking dish, cover the dish with foil, and roast in the oven for 45 minutes, until the beet is tender when poked with a fork.
  4. Allow the beet to cool, then slice off the tops of the beet, peel it and chop it.
  5. Add the chopped beet, garbanzo beans, garlic, tahini paste, lemon juice, lemon zest, ground cumin, ground coriander, and olive oil to a powerful blender or food processor, and blend until smooth. (I actually used an immersion blender, but a food processor or Vitamix would be ideal.)
  6. Taste, and adjust spices as desired.

Healthy Beet Hummus

Nutrition (per 2 Tbsp serving): 54 calories, 3g fat (0g saturated), 5g carbs (1.5g fiber, 0.5g sugar), 1.5g protein, 78mg sodium

– Kelly

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