how to Make beet hummus quickly

Beet Hummus

Simple beet hummus made with chickpeas and fresh beets
Course Appetizer
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 3 People
Calories 193kcal
Author Healing Tomato


  • 2 beets Small sized, thoroughly cleaned
  • 1 cup chick peas from a can
  • 1 Tbsp tahini
  • 3 tsp olive oil for making the hummus
  • 1 tsp salt or to taste
  • 1/2 tsp whole peppercorns
  • 2 tsp lemon juice
  • 2 Thai Chili optional
  • 2 tsp Yogurt optional, if you want your beet color to be on the lighter side
  • 1 tsp pine nuts optional


  • Preheat toaster oven to 400 degrees
  • Wrap the beets in aluminum foil and place them in the toaster oven
  • Bake the beets for about 45 minutes or until they pass the knife test
  • Allow the beets to cool at room temperature for about 10 minutes
  • In a strainer, add the chick peas and wash with cold water several times.
  • Drain all the water and place the chick peas on a paper towel.
  • Remove the skins from all of the chick peas (Very Important Step)
  • Toast the pine nuts slowly for about 3 minutes until golden brown on both sides
  • Take the beets out of the foil and remove the outer skin
  • Add the beets, tahini and chick peas to a processor
  • Add all the remaining ingredients to the processor (except yogurt)
  • Blend at a low speed, while slowly adding the yogurt and olive oil
  • Blend until the hummus has a smooth consistency
  • Transfer to a serving dish and serve


Calories: 193kcal | Carbohydrates: 22g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 826mg | Potassium: 359mg | Fiber: 6g | Sugar: 6g | Vitamin A: 40IU | Vitamin C: 9.6mg | Calcium: 49mg | Iron: 2.3mg