Fresh Beet Hummus

Traditional hummus is given a sweet tang with the addition of a fresh beet, then spiced with aromatic cumin and cinnamon. Try this bright pink dip with any fresh veggies you like or baked pita chips at your next social gathering.

This recipe comes to us from Anne and Donna of Apron Strings.

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Serves 15

  • 4 cloves garlic, peeled
  • 1 medium beet, peeled and coarsely chopped
  • 3 cups cooked chickpeas
  • juice of 1 lemon
  • zest of 1 lemon
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup tahini
  • 2 tablespoons rice vinegar
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 4 tablespoons scallions*, chopped for garnish


Pulse the peeled garlic in a food processor until it is the size of a mince. Add the beet, chickpeas, lemon juice, lemon zest, olive oil, tahini, rice vinegar, cumin cinnamon and salt and process until thoroughly mixed.

Taste for seasoning and add more lemon juice, olive oil or spices if desired. Sprinkle with chopped scallions, if using, and enjoy!

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Nutrition Information

Fresh Beet Hummus

Servings per Recipe: 15

Amount per Serving

Calories:  127

Calories from Fat:  65

Total Fat:  7g

Saturated Fat:  1g

Cholesterol:  0mg

Sodium:  227mg

Potassium:  130mg

Carbohydrates:  14g

Dietary Fiber:  3g

Protein:  3g

Sugars:  0g

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