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beet hummus on blue plate with crackers

Beet Hummus

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: about 3 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


You can omit the tahini if needed for an allergy.


  • 1 14.5-ounce can chickpeas, drained and rinsed and patted dry
  • 1/2 cup boiled beets
  • 1/4 cup plain whole-milk yogurt
  • Juice of 1/2 lemon
  • 1 tablespoon tahini
  • 1/4 teaspoon salt


  1. Place all ingredients into a blender and puree until very smooth.
  2. Spread onto toast, bread, or crackers. Or serve as a dip with soft veggies like sliced cucumber, snap peas, or bell peppers.
  3. Store in an airtight container in the fridge for up to 5 days.


Add a clove of raw garlic to the food processor for additional flavor.

Omit the tahini if needed to make a nut-free hummus.

Use boiled, roasted, or canned beets. Just be sure to drain any and all liquid.

Use plain whole milk yogurt for the best creaminess.

Serve as a dip for raw veggies or crackers, or spread on lightly toasted bread.

Season to taste with salt. You may need more or less depending on the flavor of your beans.

Adults may like this thinned with additional lemon juice and used as a salad dressing.

Keywords: beets baby food, beet hummus

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