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gluten free pizza with prosciutto and pesto
5 from 3 votes

Beet Hummus

Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins


  • 15 oz cooked chickpeas, liquid reserved, low sodium (equates to one can, but fresh also taste great of course)
  • 8 oz roasted beet, homemade or store bought, remove juice, pat dry.
  • 1 garlic clove, minced
  • 3-4 tablespoons fresh lemon juice, use more according to your liking
  • 4 tablespoons tahini, sesame seed paste, gluten-free
  • 1 tablespoon cumin
  • ¼ cup extra virgin olive oil
  • ¼ - ½ teaspoon salt, add more according to your liking
  • black pepper to taste
  • paprika powder to serve
  • fresh parsley to serve
  • drizzle of olive oil to serve


  • In a food processor or high speed blender, add minced garlic, lemon juice, tahini, cumin and olive oil. Blend for about 10-15 seconds.
  • Add beets, chickpeas, salt, black pepper, 2-3 tablespoons liquid reserved. Blend until smooth puree.
  • Taste and season with extra salt or lemon juice if needed according to your liking.
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