Golden Beet Hummus

  • Author: Taji Marie


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.



Golden Beet Hummus

  • 45 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
  • 23 Tbsps olive oil
  • Toasted sesame seeds, for garnish
  • Chopped dill, for garnish
  • Pita bread or sliced vegetables, for serving


Golden Beet Hummus

  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.