Creamy Beet Hummus (V, GF)

I am in love with all things beet at the moment because I love the slightly sweet, earthy taste + it adds the most amazing color to any dish. Of course this hummus is the perfect dip, but it is so much more than that! It can be used as a spread or even as a salad dressing. Pro tip: if you add a dash of water and apple cider vinegar to any thick dip, it makes the best creamy salad dressing. Having homemade nutritious sauces and spreads in the fridge makes eating healthy that much more convenient and enjoyable! I hope you love this recipe as much as I do!


  1. Drained and rinsed chickpeas
  2. 1 small/medium beet
  3. Extra virgin olive oil
  4. Fresh Garlic
  5. Fresh lemon juice
  6. Tahini
  7. Sea salt
  8. Paprika
  9. Ground pepper
  10. Pomegranate seeds (optional) 


  1. 1  cup drained and rinsed chickpeas 
  2. 1 small/medium raw beet (chopped)
  3. 2-3 tablespoons extra virgin olive oil
  4. 2 tablespoons fresh lemon juice
  5. 2-3 tablespoons tahini
  6. 1 tablespoon warm water
  7. 3 cloves of fresh garlic
  8. 1/2 teaspoon sea salt
  9. dash of paprika
  10. dash of ground pepper
  11. sprinkle of pomegranate seeds :) 


  1. Chop the beet and pulse in the food processor
  2. Add chickpeas, olive oil, tahini, lemon juice, garlic, water and spices
  3. Blend until smooth!
  4. Toss pomegranate seeds on top and serve!
  5. Keep stored in fridge for up to one week