Recipe: Beet Hummus

There’s a misconception that eating healthfully is boring — and we’re here to dispel that myth! A nutritious diet does not need to be repetitive or bland. In fact, when you put the right ingredients to use, a nutritious diet can be flavorful and enjoyable, and this beet hummus is a delicious example.

This recipe calls for the beet root (that’s the red-purple taproot portion). But originally, it was the beet greens that were consumed. The sweet red root that most of us visualize as a beet wasn’t cultivated until ancient Rome. By the 19th century, the natural sweetness of beets came to be appreciated.

Beets are nutritional powerhouses. Like other dark colored vegetables, beets deliver phytonutrients which are are essential for a strong, healthy body. While beets have the highest sugar content of all vegetables, and we at Hope4Cancer recommend minimizing sugar in your diet, most people can safely enjoy beets a few times a week.

Beets are exceptional in fighting inflammation because they are rich in betaine. This nutrient protects cells, proteins and enzymes from environmental stress and prevents a variety of chronic diseases. The very nutrients that give beets their remarkable color may also aid in cancer prevention.

Also high in immune system-boosting vitamin C and fiber, beets deliver essential minerals like potassium and manganese. Furthermore, beets are great for detoxification support, helping your body excrete toxins and purify both the blood and the liver.

This recipe pairs beets with protein-rich and fiber-rich chickpeas for a superfood dish. Just one bite and you won’t consider healthy eating to be boring eating ever again. Serve this hummus alongside fresh raw vegetable crudite. Broccoli and cauliflower, sliced peppers or chopped carrots are excellent choices. Expand your food horizons with this beet hummus!

Beet hummus

Serves four-six as a snack


  • 2 cups cooked chickpeas
  • 4 tbsp tahini
  • 1 medium beet
  • 2 garlic cloves, finely chopped
  • Juice of 1 lemon
  • 1⁄2 tsp salt
  • 1⁄2 tsp cayenne pepper
  • 1 cup water (or less, adapt to desired consistency)


  1. Place rack in middle of oven and preheat oven to 375° F.
  2. Rinse beets and trim off the leafy tops — but don’t discard! Beet greens make a great addition to a salad. Wrap each beet loosely in aluminum foil and place in the oven.
  3. Roast until tender and easily pierced with a fork, about 1 hour.
  4. Remove from the oven and take off foil; set aside to cool.
  5. When cool enough to handle, slice off leaf end. Using your thumbs, push the beet skin off. If it doesn’t easily strip away, return the beet to the oven for further roasting.
  6. Roughly chop beet.
  7. Add all ingredients to a blender or food processor; add water to thin the hummus to your desired consistency.
  8. Chill for 30 minutes, then enjoy.

4 thoughts on “Recipe: Beet Hummus

  1. This is a lovely recipe with ONE exception:
    Do NOT wrap the beets in aluminum foil. In fact, do NOT USE aluminum foil at all.
    Roast the beets in a small, closed container to mimic the action of wrapping with foil.
    Then continue as directed.

    1. Hi,
      I’m not sure what you would suggest for using the beet greens but I ate them raw once in a juicer and had a severe chemical like burn in my esophagus and Digestive tract from them. I suffered for a few days before I realized what had done it.

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