Prep: 10 minutes; Total: 40 minutes
- 2 large beets, washed and sliced
- one 15-ounce can chickpeas, drained and rinsed
- 1½ cups tahini
- 2 cloves garlic, smashed
- juice of 1 lemon
- sea salt and pepper to taste
- Preheat oven to 400 F.
- Place the beets on a baking sheet lined with parchment paper.
- Roast for 30 minutes, or until fork tender.
- Add all ingredients to a food processor and blend on high until well-combined.
- Serve with freshly chopped veggies.
Even just a few years ago, people were asking, “what is hummus?” It was still considered an exotic dip or something that you’d eat at a Middle Eastern restaurant, but probably couldn’t get your hands on in the store. My, how things change. Hummus is one of the most popular dips out there now, with tons of brands and flavors available.
Like with most foods, though, I prefer making my own hummus recipe. And while I always enjoy a good classic recipe, sometimes you need to mix things up a bit in the kitchen! Enter beet hummus.
A Little Hummus History
Hummus has its roots in Middle Eastern cultures, where it’s served at nearly every meal. It’s usually made from chickpeas and tahini, making it a veggie-friendly dip that’s perfect for spreading on bread, eating with veggies or just enjoy on its own.
The beauty of hummus is because it’s such a basic recipe, it’s simple to jazz things up according to your family’s tastes. Extra garlic? Sure. Spicy harissa? Yum! Beet hummus, however, is not one you’ll often see in supermarket refrigerators, so I’m extra excited to bring you this homemade hummus recipe.
Why Do I Use Beets?
Beets are a terrific source of vitamins and minerals. They’re especially high in disease-fighting antioxidants and have anti-inflammatory properties. They lend a gorgeous hue to this hummus, too. But more importantly, eating a wide range of fruits and veggies exposes you to a ton of healthy nutrients. If you’re constantly eating the same vegetables, you’re missing out on what other, oft-overlooked foods (like beets!), have to offer.
I love this beet hummus because it’s an easy way to add this vegetable into my diet. (For this important vegetable that unfortunately has been genetically modified, make sure you get organic beets.) Because it’s still made with chickpeas, too, you have a vegan beet dip that’s easy to make and delicious to eat.
How to Make Beet Hummus
Let’s make this hummus dip!
Start by preheating the oven to 400 F. Place the sliced beets on a baking tray that’s been lined with parchment paper.
Roast the beets for half hour or until they’re fork tender. This will make them easier to whip into hummus, while also adding a ton of flavor.
Next, add the rest of the ingredients to the food processor and blend on high. One of the benefits of hummus is that they’re full of protein because of the chickpeas. They’re also loaded with fiber to keep you feeling satiated.
Tahini, or grounded sesame seeds, is also heart-healthy and loaded with “good” fats.
And the lemon? Well, here it just adds a nice, fresh zing!
Once the beet hummus has been blended, season it with sea salt and pepper to taste.
I love how colorful this beet hummus is! Top it off with sesame seeds and serve with freshly chopped veggies.
This beet hummus makes an excellent appetizer or snack. Enjoy!
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