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+ servings
beet hummus

Lemon Beet Hummus

Mimi Newman
Homemade Roasted Beet Hummus with Lemon
5 from 1 vote
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Dips
Cuisine American
Servings 16 ounces
Calories 92 kcal


  • 1 small red beet
  • 16 oz chickpeas
  • 2 tablespoons of tahini
  • 1 lemon zest and juice
  • 1 teaspoon cumin
  • ¼ cup olive oil
  • salt and pepper to taste


  • wrap the beet in foil with a splash of olive oil and salt. roast the beet at 425 for 30 min. let cool and peel, then cut into quarters.
  • in a food processor, pulse the beet first until grated.
  • add in everything else and whiz to combine! that's really it


Store bought beets are totally okay here!!


Serving: 2tablespoonsCalories: 92kcalCarbohydrates: 9gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 7mgPotassium: 119mgFiber: 3gSugar: 2gVitamin A: 8IUVitamin C: 4mgCalcium: 20mgIron: 1mg
Keyword beet hummus, how to make homemade beet hummus, hummus
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