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4.86 from 28 votes

Lemon Beet Hummus Recipe

This Lemon Beet Hummus Recipe takes 10 minutes to make, and you can use canned beets for convenience. You'll love this unique blend of ingredients.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Snack
Cuisine: Mediterranean, Middle Eastern-Inspired
Diet: Gluten Free, Vegan, Vegetarian
Keyword: beet hummus, beetroot hummus, hummus, white bean hummus
Season: Year Round
Diet: Gluten-Free, Grain-Free, Refined Sugar-Free, Soy-Free, Vegan, Vegetarian
Method: Blended, No bake
Ingredient Group: Beans & Legumes, Fruit, Dried Fruit & Nuts, Vegetable Recipes
Servings: 6 servings
Calories: 249kcal
Author: Gustavo De Obaldia

Equipment

  • Food Processor (affiliate link)
  • Spatula (affiliate link)

Ingredients

  • 1 beetroot medium, about 7 oz boiled and peeled
  • 15 oz white beans cooked (or 1 can) + 8 tablespoons of its starchy COLD water (you can add sume ice cubes to it)
  • 1 clove garlic medium, without the germ
  • 1 lemon large, juiced
  • ¼ cup tahini
  • ¼ cup olive oil extra virgin, plus extra for drizzling
  • 1 teaspoon sea salt fine

Optional for garnishing:

  • red radish
  • olive oil
  • fresh parsley thinly chopped
Cups - Metric

Instructions

  • Blend. To a food processor, add peeled beets, extra virgin olive oil, cooked or canned white beans, garlic, tahini, lemon juice, and salt. You might have to scrape down the sides of the food processor.
  • Adjust seasoning. You can add some of the white beans liquid - in small amounts until you reach the desired consistency. I use about 8 tablespoons.
  • Serve in a small bowl and garnish with more extra virgin olive oil. Check the post suggestions for serving and garnishing.

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