This pink beet hummus is not only stunning but also so delicious. It is full of flavor with the same creamy texture you desire in a hummus!

Pink Beet Hummus [Vegan]


Cooking Time




  • 1 small beet, peeled and stem removed
  • 2 garlic cloves
  • 1 can of chickpeas drained
  • 1/4 cup lemon juice (1 lemon)
  • 4 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 tablespoon cumin
  • Salt and pepper to taste
  • 3-6 tablespoons water


  1. Preheat the oven to 375ºF. Place the beet in foil, drizzle with avocado oil, wrap, and roast for an hour and fifteen minutes or until tender. Set aside to cool.
  2. Dice the beet and place it in a large food processor with the garlic. Pulse until it is coarsely chopped.
  3. Add chickpeas, lemon juice, tahini, olive oil, cumin, salt and pepper and process until smooth. Water will make the hummus creamier, therefore add it slowly until the desired texture.