Golden Beet Hummus

This hummus is lighter and sweeter than it’s chickpea counterpart. Be sure to pat the beets dry so you don’t get any unwanted water in your mixture. Although I love the light golden color of this hummus, it’s also delicious made with red beets.

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Golden Beet Hummus

4-5 medium golden beets, roasted, peeled & diced & pat dry (about 1 ¾ cups)*
1/4 cup tahini
1 garlic clove, chopped
1/2 tsp Kosher salt
3 Tbsps fresh lemon juice
2-3 Tbsps olive oil
toasted sesame seeds, for garnish
chopped dill, for garnish
pita bread or sliced vegetables, for serving


  1. Place the roasted beets, tahini, garlic and salt in a food processor. Process until smooth, scraping down the sides as needed.
  2. With the machine running, add the lemon juice and drizzle in 2 tablespoons olive oil.
  3. Add a bit more olive oil as needed to create a smooth puree. Spread onto a plate to serve.
  4. Top with toasted sesame seeds & chopped dill. Serve with torn pita bread or sliced vegetables.