Lemony Beet Hummus – Easy, Healthy And Beautiful Dip!

This lemony beet hummus has the earthy sweetness of beets along with brightness of lemon zest that perfectly accompanies the garlicky hummus we all know and love. 

You might also love these beet noodles with goat cheese!

Recently my friend told me about a beet hummus at Trader Joes that I had to try. I did and I loved it so when I ran out, I thought it would be a nice Spring-like appetizer to take to my sister in laws house for Easter. I think I like the color almost as much as I like the taste. If you are a hummus fan you have to try this lemony beet hummus. The bit of sweetness that the beets add does not over power the flavor of the hummus but rather enhances it.

How To Roast Beets

To roast beets, preheat your oven to 375° F. Then rub some oil on your washed and trimmed beets and place them in a foil packet. You do not have to peel them. Check to see if they are fork tender at 45 minutes to an hour.

When they are done, let them cool and then the peels will just slide off in your hands. Note: Beets will stain your hands a bit so wear gloves if you are worried. I wash my hands so much that the stains don’t last after I’ve finished cooking.

 Lemony Beet Hummus Recipe

Now you just add these beauties to your food processor bowl along with all the other ingredients and process until smooth. You could use a high speed blender like a Vitamix but I like it a little less smooth looking myself so I used a food processor.

Look at all that beautiful magenta color! You can definitely taste that bright lemony flavor from the zest but this recipe is not as garlicky as I would like it for myself. Remember those beets are messy creatures.

I suggest you taste it before you take it out of the bowl. You might want to adjust the garlic or even the lemon juice if you want it a bit more tart. Finally season with salt to your liking. Serve with fresh cut vegetables (for more color) or some pita chips or pita bread. It’s really such a simple recipe but it would look great at any party and don’t tell anyone but it’s good for you too!

Recipe Short Cuts

Though I would suggest you try this recipe at home because there is something satisfying in creating a healthy, wholesome and delicious dish, sometimes you just don’t have the time. I think if you added a can of plain beets (drained and rinsed and not pickled) along with the other ingredients to your food processor, it would still turn out good. And of course you could just go to Trader Joes and buy it. 😉 Enjoy!

If you have any leftover hummus, try these easy low calorie hummus snacks with it!

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Lemony Beet Hummus

The combination of the earthy sweetness of the beets along with the brightness of the lemon zest are perfect accompaniments to garlicky hummus we all know and love.

Author Denise Wright (MyLifeCookbook.com)

Ingredients

• 2 medium - large beets
• 1 can chickpeas drained and rinsed
• 1 clove garlic
• 2 Tablespoons lemon juice
• ½ teaspoon lemon zest
• 3 Tablespoons tahini
• a dash of cayenne
• salt to taste

Instructions

1. Preheat oven to 375 degrees F.
2. Scrub beets and cut off leaves.
3. Rub with oil and wrap in foil. You can use 1 piece of foil for both beets.
4. Cook for 45 minutes or until fork tender.
5. Let cool and skins will come right off with your hands.
6. Add all the ingredients to your food processor.
7. Process until smooth.
8. Taste and adjust seasonings to your liking. This is not very garlicky so add more if you like it that way.
9. Refrigerate until you are ready to eat. Enjoy!