Let's Get Cookin'

Beet Hummus

  • Author: Jessica Beacom
  • Prep Time: 15 mins. (not including time to cook beets)
  • Total Time: 15 mins.
  • Yield: About 3 cups 1x
  • Cuisine: Vegan, Dairy-free, Nut-free


  • 12 ounces beets, cooked and peeled*
  • 1 (14-ounce) can garbanzo beans, drained but reserve ¼ cup. of the liquid
  • Juice of ½ lemon
  • ¼ cup tahini
  • 3 cloves garlic, peeled
  • 3 Tbsp. Thrive Culinary Algae Oil, divided
  • ¼ cup  reserved liquid from garbanzo beans
  • ½1 tsp. salt, to taste
  • Optional: Chopped parsley, sesame seeds, chopped pistachios (or pumpkin seeds for nut-free), coarse or flaked sea salt

*Cooked beets by roasting or steaming them. Precooked beets are also a great option to save time.


  1. Place beets, beans, lemon juice, tahini, and garlic cloves in the bowl of a food processor (or high-power blender). Add 2 Tbsp. oil and start blending.
  2. With the food processor running, slowly drizzle remaining tablespoon of oil through the chute in the lid and blend until smooth, stopping to scrape down the sides as needed.
  3. If the hummus is too thick to blend at this point, stream in the reserved liquid from the beans one tablespoon at a time until your desired consistency is achieved.
  4. Taste and season with salt to taste.
  5. To serve, sprinkle with desired toppings and drizzle with additional oil if desired.
  6. Store unused hummus in the fridge for up to 5 days.


All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!


  • Serving Size: ¼ cup
  • Calories: 138
  • Sugar: 1g
  • Sodium: 155mg
  • Fat: 10g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Protein: 4g