Beet & Lemon Hummus

Last weekend was beautiful…warm, sunny weather to spend outdoors exploring the woods, cleaning up the garden and doing cartwheels on the lawn. After a long day outdoors, we all needed some food to refuel ourselves. Fresh air makes you crave healthy foods, doesn’t it? As I sat next to my sweet little niece eating dinner, I looked at her plate and saw a blob of bright magenta hummus. I asked her what it was and my sister showed me a container of Beet & Lemon Hummus. My eyes widened when I stole a sneaky taste off of her plate. Mmmmmm. So fresh and bright and delicious. But, I am a beet lover. Are you? If you aren’t, you should give it another try because beets are a super healthy root. Here are just the top 5 reasons why you should eat more beets:

  • Reduce inflammation
  • Powerful antioxidant
  • Lowers blood pressure
  • Loaded with vitamins and minerals
  • Boosts your workout

Tasty and nutritious? I decided I had to try to make it and you should too!


Roasted beets are the bomb, so let’s start there. Grab 2-3 beets and cut off the greens and save them to eat in a salad because they are soooooo delicious. Scrub them clean, rub them with oil and wrap them up in aluminum foil like a little present (because it is!). Throw them in the oven at 375 degrees and roast them for around 50 minutes until they are fork tender.


20190402_141234Once they are done, let them cool a bit before you peel off the skin. It comes off easily, but beets are very messy and can stain your fingers and clothing, so either wear gloves and rub off the skin with your fingers or use a couple forks and scrape it off. It’s easy. I promise. Cut the tops off and throw the beets in your blender or food processor. I love my Vitamix blender because it handles anything I throw in it, especially creamy hummus. Perfection.

Add the rest of the ingredients to your blender:

  • 1-3 garlic cloves (depending on your love/hate relationship with garlic)
  • 1 can of chickpeas (15 oz/drained and rinsed)
  • salt to taste (I don’t add any because I like to use salty pita chips to dip into my hummus and that is enough for me)
  • Zest from one large lemon – anyone have a microplane zester like this one? This is honestly the BEST zester I have ever used. Strangely, I use it often…. I highly recommend it! You will love it so much, you will probably start growing your own citrus trees just so you can zest more fruit.


  • Juice from that same lemon (use it all!)
  • 2-3 Tablespoons of Sesame Tahini

I want to talk up this lesser known seed butter, because most people have no clue what it is. Tahini is basically ground up toasted sesame seeds. Good tahini should be the consistency of a loose natural nut butter and have a creamy, nutty flavor. It is commonly used in Mediterranean dishes and is a main ingredient in hummus. Once you taste tahini alone and you are a seasoned hummus eater, you will immediately recognize the flavor and probably say something like, “AHA! – That’s what that taste is!” But, please don’t just use it to make hummus, tahini can be used just as you would your other natural nut butters – add to salad dressings, marinades, cookies, brownies and even on top of noodles. Be open! OK, back to our recipe….

Throw all the ingredients in the blender with the beets and just blend until smooth. It is seriously that easy. Adjust to taste and refrigerate until you are ready to eat. I like to eat mine with pita chips or veggies like carrots and peppers. Just look at that incredible magenta color!!! It is seriously gorgeous!!



Happy Dipping!


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