Fresh Beet Hummus

  • Yield: 15 servings

Try this bright pink dip with fresh veggies or baked pita chips.


4-- cloves garlic, peeled
1-- medium beet, peeled and coarsely chopped
3cups cooked chickpeas
-- Juice and zest of 1 lemon
1/3cup extra-virgin olive oil
1/4cup tahini
2tablespoons rice vinegar
1teaspoon cumin
1/2teaspoon cinnamon
1/2teaspoon salt
4tablespoons chopped scallions (optional)


  1. 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.
  2. Taste for seasoning and add more lemon juice, olive oil or spices if desired. Sprinkle with chopped scallions, if using.

Recipe by Anne of Fab Frugal Food.

Nutritional Info *per serving

  • Calories 128
  • Fat 7.3g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 228mg
  • Potassium 130mg
  • Carbohydrate 14g
  • Fiber 3g
  • Sugars 0.3g
  • Protein 3g