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Beet Hummus

Course Appetizer, Snack, Super Bowl, Valentine's Day
Cuisine Arabic, Middle Eastern
Servings 6 people


  • 1 cup dried chickpeas
  • 2 tsp baking soda
  • 1/4 cup tahini
  • 5 cloves garlic
  • 2 tsp salt
  • 1/4 cup olive oil
  • 4 tbsp lemon juice
  • 3-4 beets


Prep Dried Chickpeas

  • *You can use canned chickpeas. We like to rehydrate dried chickpeas to help with hummus texture. If you use canned chickpeas, measure out 1.5 cups and rinse.
  • Place chickpeas in a large bowl. Add baking soda to dried chickpeas and coat baking soda evenly over dried chickpeas
  • Add water to baking soda and chickpea mixture to fully cover and immerse all chickpeas. There should be about 2 inches of water above the top of the chickpeas. Cover and soak the chickpeas overnight
  • The next day, remove chickpeas from water using a colander. Rinse the drained chickpeas 2-3 times in cold water using the colander. After final rinse, make sure that the chickpeas are fully drained
  • Put chickpeas in a large pot and cover with enough water so that is about 2 inches above the level of the chickpeas. Boil the chickpeas. Once boiling, bring pot to a simmer and cover. Allow chickpeas to cook for 1 hour, until tender*
  • Once chickpeas are cooked, drain from water
  • Allow chickpeas to cool to room temperature

Prep Beets

  • This can be done 1-2 days in advance
  • Set oven to 425 F
  • Chop off the beet stems and wrap each beet individually in foil and make sure that no part of the beet is exposed. Set foiled beets on a baking sheet and bake for about 50 mins. Use a fork for a prick test to make sure beets are tender. If not easy to pierce through beet, then continue to run the prick test every 10 minutes until tender
  • Remove beets from the oven and set aside to cool
  • Cut off what's left of the beet stem and cut beets into about 1 inch cubes.
  • We say bake 3-4 beets because they can vary in size. You will need 2.5 cups of beets chopped to make the hummus. Enjoy if there are extra!

Make Beet Hummus

  • Add either 1.5 cups of prepped chickpeas or canned chickpeas to food processor
  • Add 2.5 cups of chopped beets to food processor
  • Crush 5 cloves of garlic into food processor
  • Add tahini, salt, and olive oil to food processor and blend away until smooth
  • Your beet hummus should be a bright magenta and ready to eat! Enjoy with some pita :-)


*The chickpea should easily squish when pressed between your fingers.