Beet Hummus


Add color and flavor to standard hummus by blending in a cup of bright beets. The finished product would make a tasty sandwich spread or perfect appetizer dip paired with vegetables and bread slices.

Beet Hummus with chips
Photo: Andy Lyons
Total Time:
20 mins


  • 1 15 ounce can cannellini beans (white kidney beans), rinsed and drained

  • 1 8 ounce package refrigerated cooked whole baby beets or one 15-ounce can small whole beets, drained

  • ¼ cup tahini (sesame seed paste)

  • 2 tablespoon lemon juice

  • 1 tablespoon prepared horseradish

  • 2 cloves garlic, minced

  • ½ teaspoon salt

  • ¼ cup olive oil

  • Chopped hard-cooked egg (optional)

  • Snipped fresh Italian (flat-leaf) parsley (optional)

  • Cucumber slices and/or celery sticks (optional)


  1. In a blender or food processor combine cannellini beans, beets, tahini, lemon juice, horseradish, garlic, and salt. Cover and blend or process until nearly smooth. With the motor running, add oil in a thin, steady stream through the feed tube.

  2. Transfer beet mixture to a serving bowl. If desired, cover and chill for up to 24 hours. If desired, garnish with hard-cooked egg and parsley. If desired, serve with cucumber slices and/or celery sticks.

Nutrition Facts (per serving)

79 Calories
6g Fat
6g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 79
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 13mg 4%
Sodium 126mg 5%
Total Carbohydrate 6g 2%
Total Sugars 2g
Protein 3g
Vitamin C 1mg 5%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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