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+ servings
Beet Hummus surrounded by pita chips and veggies.
Print Recipe
5 from 2 votes

Pickled Beet Hummus

Take regular hummus up a notch with beautiful pretty pink beets. This Greek dip is easy, fun, healthy and so delicious!
Prep Time5 mins
Total Time5 mins
Course: Appetizer
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 6 Servings
Calories: 151kcal

Equipment

  • Blender of Food Processor

Ingredients

  • 15 ounce jar pickled beets drained
  • 15 ounce can chickpeas drained
  • juice from 1 lemon
  • 1 clove garlic
  • 1 Tablespoon tahini paste
  • 2 Tablespoon olive oil
  • 1 teaspoon cumin
  • salt to taste

Instructions

  • Add extra virgin olive oil, lemon juice, and beets to your blender jar or food processor. Always add liquids to the bottom of your blender. This gives the blade room to rotate and blend the ingredients easily.
  • Add chick peas, garlic, and tahini paste, cumin and salt to the blender jar.
  • Blend until smooth.
  • Transfer to a bowl and drizzle with olive oil.
  • Top with crumbled goat cheese. You can also add some other garnishes like fresh herbs, roasted chick peas, or sesame seeds.

Video

Notes

FAQ
Is beet hummus good for you?
When it comes to snacks, hummus is filled with fiber and healthy fats, so it is a great snack option!
Does hummus have protein?
Hummus does have a small amount of protein that comes from the chick peas.
How long does beet hummus last?
Homemade hummus lasts 3-4 days when stored in an airtight container in the fridge.
Serving Suggestions
  • Serve with pita chips and fresh veggies
  • Serve with greek salad.
  • Serve on a sandwich or wrap.
  • Serve with deviled eggs.
  • Serve alongside grilled chicken.

Nutrition

Serving: 4tablespoon | Calories: 151kcal | Carbohydrates: 18g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 358mg | Potassium: 257mg | Fiber: 5g | Sugar: 4g | Vitamin A: 30IU | Vitamin C: 12.8mg | Calcium: 46mg | Iron: 2.5mg