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a bowl of vivid blood-red beet hummus swirled and drizzled with oil beside pita wedges in a wide horizontal shot, on a dark stone plate with scattered veggie sticks, natural light, shallow depth of field, landscape orientation

Bloody Beet Hummus

Hummus made with beets and garlic.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 roasted beet peeled
  • 1 can chickpeas drained
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 clove garlic
  • 2 tbsp olive oil
  • salt to taste

Method
 

  1. Add beet, chickpeas, tahini, lemon juice, and garlic to a food processor.
  2. Blend until smooth, drizzling in olive oil as it runs.
  3. Season with salt and blend again to combine.
  4. Scrape into a bowl and swirl the top dramatically.
  5. Drizzle with a little extra olive oil and serve with pita and veggies.

Notes

Use pre-cooked vacuum-packed beets to skip roasting.