Lemony Beet Root Hummus

Lemony Beet Root Hummus

A hummus dip in a bowl garnished with chick peas, paprika, and cilantro.

An extra dash of flavour and splash of colour makes this hummus refreshing and fun!

This bright lemony hummus is rich in flavour and delightfully colourful with the added fresh beets. It makes a great dip for veggies, crackers and an addition to falafels and Mediterranean bowls. Top it with sauerkraut on your fave transportation vehicle and you’ll never go back to classic!

  • Gluten free
  • Dairy free
  • Refined sugar free
  • Vegan/Vegetarian
  • Nut free
  • Cleanse program friendly


  • 1/2 cup fresh squeezed lemon juice
  • 3 – 5 cloves garlic
  • 1/4 cup tahini
  • 4 ice cubes
  • 1 medium beet, scrubbed and trimmed and cut into smaller pieces
  • 2 can chickpeas, rinsed and drained
  • 1/2  bunch parsley, stems removed
  • 1/2 cup olive oil or more to thin
  • 2 tsp cumin powder
  • 1 tsp salt


  • Place lemon juice and garlic cloves in a high speed blender and pulse. Let sit a minute and let flavour combine.
  • Add tahini and ice cubes and blend on high about 30 seconds.
  • Add beets and parsley and pulse until beets are uniform.
  • Add canned chickpeas, cumin and salt and slowly bring up blending speed adding olive oil into mixture.
  • Blend until completely smooth, adding more olive oil if necessary.

Hummus stores great in the freezer so you can portion this out into snackable containers.

Try this hummus with Baked Beetroot Falafel, Yogurt and Cucumber Tzaziki Dip or if you like it spicy, try this Roasted Garlic and Chilli Hummus instead!

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Inner Vision Health and Wellness Karyn Lawson RMT INHC