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Beet Hummus

You probably thought my Chocolate Cherry Beet Muffins were over the top (you’re wrong, by the way). That’s okay, though. You won’t hurt my feelings. Just don’t TELL me you think I’m a lunatic and my world will continue spinning on its axis.

But this recipe…well, I almost couldn’t blame you if you think I’ve gone over the deep end. I mean…this hummus is MAGENTA. As in, magenta was my wedding color and dendrobium orchids look killer in this shade. Slathered on a pita chip or thinly sliced baguette…I was skeptical. I admit. Really, really skeptical. I even paused for just a moment to stare into the food processor with a thought of, “Oh now what have I done?”.

Then I thought to myself, “Woman, you just spent 30 minutes of your precious weekend peeling the skins off those chickpeas…you WILL like this hummus!”

Ends up, I didn’t need any coercing. One taste was all it took.

Sure, you may feel the need to blindfold anyone you try to share this with (I agree, the color can be off-putting for some…or all), but if you beg, plead, and stop your feet in an adamant, you’re WRONG fashion, you’re likely to turn up a few Beet Hummus lovers. In my case this was my father-in-law, backed into trying my Beet Hummus by my mother-in-law. My dear father-in-law left with leftover Beet Hummus in tow to enjoy back in Illinois.

Lesson learned: you just never know until you try. And P.S. the beet flavor is nearly undetected and the flavor is that of a very traditional garlic variety. Delish.


Beet Hummus from Our Share of the Harvest, adapted from Erin’s Food Files, originally from Food Fascination

2 medium beets
2 14-oz cans chickpeas, drained
1/4 cup lemon juice
6 cloves garlic
3 Tbsp tahini
1 tsp hot sauce
1 1/2 tsp salt
2 Tbsp fresh parsley, roughly chopped
1/4 cup olive oil


Preheat oven to 375 degrees F. Wrap beets in foil and roast for 30 minutes or until a knife inserted into beet pierces easily.

Optional: Remove skins of chickpeas by gently pressing and rolling them through your thumb and index finger. The skin should easily slide off; discard skins. This step is optional but will make for a much creamier hummus. (Note: the 2 cans took me about 30 minutes to peel).

When beets are cool enough to handle, rub them with your hands under cool running water to remove skins, or carefully slice off the skins with a sharp knife.

Place beets in a food processor along with all other ingredients, except olive oil. Process until beets and chick peas are pureed. With the machine running, drizzle olive oil in slowly. Yield: 28 servings (2 tablespoons each).

Nutrition Information (per 2 tablespoons): 58 calories; 3.3 g. fat; 0 mg. cholesterol; 195 mg. sodium; 5.9 g. carbohydrate; 2 g. fiber; 1.9 g. protein

Result: As a hummus lover, but at-home novice, I am beyond pleased with the outcome of this risky recipe. It was enjoyed by all and my not-so-sure-about-hummus father-in-law gobbled it up and even took some to-go in his cooler back to Illinois. Mother-in-law, a hummus lover, enjoyed it, too. When you can please a crowd, with magenta-colored savory food, I think you’ve found a keeper!


Question: Would you try my beet hummus?

Happy half-way to Friday!

Share With Your Friends!


  1. August 17, 2011 / 6:35 am

    I would definitely taste it, but I woldn’t make it because I can’t really it it with all that garlic! Plus, Nick refuses to eat chickpeas or beets. I think it’s beautiful though. Will you have some at your house when I come over next Saturday?? BTW, let me know if I should bring something. Nick isn’t coming ๐Ÿ™

  2. August 17, 2011 / 7:19 am

    I think I would try it. One time, at a restaurant, there were pickled beets as part of an appetizer. I was the only one brave enough to try it.

    I didn’t like them much. And was a little nervous my teeth would be stained because of how bright they were. But hey- I’d be willing to give beets another go. :p

  3. August 17, 2011 / 8:00 am

    You see, I think the color is the SELLING POINT! I love eating vibrantly colored food…and if this is anything…it’s vibrant.

  4. August 17, 2011 / 8:02 am

    I’ve been wanting to do this all summer, and haven’t yet!! Beets make hummus SO pretty! This looks fabulous. Of course I’d try your beet hummus ๐Ÿ™‚

  5. August 17, 2011 / 9:51 am

    Isn’t the color crazy? You expect it to be super beet-y because it’s bright pink but the flavor is really mild. I love that you served it with crusty bread and I had never heard the tip about peeling the skins off–I’m gonna have to try that.

  6. August 17, 2011 / 10:01 am

    That is beautiful hummus, I would totally try it!!
    My wedding flowers are magenta and we are also using some of those orchids – I’m so excited to see them!

  7. August 17, 2011 / 11:50 am

    Oh. My. Goodness. My jaw dropped when I saw the title of this post. I need to make this hummus. I have 2 beets in my fridge that I am not SO glad I didnt use. ๐Ÿ™‚
    Also, I think the color is the best part. Who doesnt want to eat pink hummus?

  8. August 17, 2011 / 2:12 pm

    I’m actually really loving this bright color! So fun… And nutritious!
    Can I just admit that I’ve never made hummus from scratch. Horrible I know!! Maybe I should make this my first attempt. ๐Ÿ™‚

  9. August 18, 2011 / 12:04 am

    HI Nicole…omg, this has gone straight into the MUST TRY file!!! Thanks for such an amazing looking recipe.

  10. April 28, 2012 / 5:48 pm

    wow… skeptical, yes, but the ten dollar garage-sale-found food processor I just bought and the beets sitting in the bottom of my produce bin for three weeks now are both BEGGING me to try this out.

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