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Lemony Beet Hummus Dip Snack

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)


  • 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


  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!