Delicious Pink Beet Hummus

Beet Hummus

Larisa Litvin Recipe 4 Comments

Velvety smooth, bright and vibrant beet hummus makes an easy and delicious way to add beets into anybody’s diet. Beets are a wonderful source of vitamins and minerals. They are high in antioxidants, regulate blood pressure, and have anti-inflammatory properties. Eating beets supports healthy functioning of the liver and gall bladder.

Beet Hummus

Serves 5-7
  • 2 cups Cooked Chickpeas (¾ cup dry chickpeas)
  • 2 medium Beets
  • 1/2 cup Tahini
  • 1/2 cup Extra Virgin Olive Oil
  • 1 small Lemon, juiced
  • 2 cloves Garlic, minced
  • 1/2 teaspoon Cumin powder
  • 1/2 teaspoon Coriander powder
  • 1 pinch or to taste Paprika
  • 1 pinch or to taste Freshly Ground Black Pepper
  • 1/2 teaspoon or to taste Salt
  • 2-3 tablespoons or as needed Liquid left from cooking the beets
  1. Wash dry chickpeas and soak them in plenty of cold water overnight, at least 8 hours. They will expand to more than double their size, so make sure to cover by several inches of water.
  2. Drain, rinse, and put the chickpeas in a pot and cover with water, about double the amount of chickpeas. Bring to a boil, remove as much foam as you can from the top of the liquid, and cook for 1.5-2 hours, until the chickpeas are soft and you can mash them easily in your fingers. Drain and cool.
  3. Meanwhile, wash the beets, peel, and cut them in 1/2″ cubes. Place the beets in a pot and add water just to cover them. Bring to a boil. Cover with a lid and cook on medium-low for 30-40 minutes, until the beets are soft. Drain and cool the beets. Reserve the liquid for future use.
  4. Place all the ingredients into a food processor and puree. Add the liquid left from boiling the beets, a little at a time to thin the mixture a bit and help the blending process.
  5. Put the hummus in a bowl and drizzle with olive oil. Serve with pita bread, chips, or crackers. Use it as a spread on sandwiches and wraps. Store your hummus in a container with the lid in the refrigerator for up to three days.

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Larisa Litvin
Larisa loves and lives Ayurveda. She is a certified Ayurvedic Practitioner through the National Ayurvedic Medical Association, and applies "the science of life" to every aspect of her lifestyle from cooking to gardening. She is constantly and enthusiastically inspiring others to enjoy the benefits of leading a more natural, Ayurvedic, and joyous life through her recipes, articles, gardening, teaching, workshops, and warm personality!

Comments 4

  1. What a lovely recipe. I’ll make it soon. Thank you. I have a question though, I’m confused about the leftovers rule in Ayurveda I thought we shouldn’t keep anything for next days.,however the recipe states 3 days is fine. Please, help me understand this concept better. Thank you.

    1. Hi Irina,

      Thank you for your comment!
      Hummus lasting for 3 days is not really a leftover. It’s a cold mixed dish and it simply can last for 3 days in the fridge.
      Please enjoy this simple, delicious and practical dish! ☺

      1. HI Larisa, thank you so much for your answer. I guess the problem appears when it comes to reheating food.

        I am going to make this hummus this week. Thanks again :):):)

        1. Ayurveda is a common-sense and a very practical science. We always need to consider practicality in order to be able to live according to the principles of Ayurveda.
          Thank you Irina for your interest to our recipes! 🙏

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