Red Beet Hummus

Red Beet Hummus

A delicious & nutritious, "pink perfect," red beet hummus -- almost-- too pretty to eat! Enjoy with pita and veggies or on sandwiches!

Essential Pregnancy Nutrients:

Protein: Chickpeas

Fiber: Chickpeas

B vitamins: Chickpeas

Iron: Chickpeas

Vitamin C: Beet

Folate: Beet


Red Beet Hummus


  • 1 cooked beet
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 large lemon, zested
  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 2-3 tbsp tahini
  • 1 small garlic clove, optional
  • salt to taste
  • 3 -4 tbsp extra virgin olive oil
  • 2 tbsp water to thin hummus out, if needed
  • 2-3 tsp chia seeds, to top hummus

Serving Size: About 6, 1/3 cup servings

Prep Time: 10 minutes

Cook Time: 20 minutes


1. Blend beet until only small bits remain.

2. Add remaining ingredients (reserve some lemon zest to add on top) except for the olive oil, water, and chia seeds, and blend until smooth.

3. Drizzle in olive oil as the hummus is mixed.

4. Adjust seasoning (salt, lemon) if needed. If hummus is too thick, add some water.

5. Top with lemon zest and chia seeds. Hummus will keep in the frig for up to 1 week.

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