Red and Yellow Beet Root Hummus

Does anyone else gravitate toward warm colors in the summer? Actually, I kind of gravitate toward warm colors all year round. Anyway, this recipe is another beet root hummus. I’m SORRY! I am who I am, and I love pretty hummus. In this recipe, I sauté the beets so they are a bit softer before blending. This strays from a traditional hummus recipe, but it still contains all the hummus staple ingredients. I hope y’all enjoy this one.


  • 1-2 Tbsp. olive oil
  • 3 cloves garlic, minced
  • ½ red beet, cubed
  • ½ yellow beet, cubed
  • 3 cups chickpeas, cooked
  • 3 Tbsp. tahini
  • Juice from ½ lemon
  • ½ tsp. cumin, ground
  • ½ tsp. coriander, ground
  • ¼ cup olive oil
  • 2 Tbsp. water
  • Salt and pepper to taste


  1. Heat the oil in a pot on the stove at medium heat
  2. Add the garlic and beets to sauté
  3. Once the vegetables are soft, add the chickpeas combine
  4. Once the chickpeas are incorporated, take the mixture off the heat
  5. Add the tahini, lemon juice, and spices to the mixture or combine them in a food processor or blender
  6. Blend until smooth with immersion blender, food processor, or blender
  7. While blending, pour the olive oil and water in to emulsify the mixture
  8. Garnish with sesame seeds
  9. Serve and enjoy

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