Perfect Beet Hummus

Perfect Beet Hummus

Above picture of beet hummus, topped with seeds, green onion and extra beans

This week is all about beets, my last recipe was an awesome Sweet Kale Salad with Beets, and today I am sharing this beautiful and vibrant Beet Hummus. This hummus is made using black eyed peas instead of the normal chickpeas. Topped with my favorite seeds to really pack a nutritious punch!

This recipe is thick and creamy, and loaded with the earthy flavors of beets. The beets are roasted first, then slightly cooled before going into the food processor with the beans, garlic, oil, lemon juice and salt. Alternatively, you can buy already prepared beets from the store if you don’t feel like spending the extra time roasting. This recipe also calls Black Eyed Peas that have been soaked and cooked rather than canned but you can always use the canned variety to save some time. I like using fresh solely because foods that are prepared fresh are always more nutritious.

Above picture of beet hummus (slightly cropped) topped with seeds, green onion and extra beans

It’s really good to switch up the foods we eat, so try this healthful beet hummus with a side of crackers, naan or even spread on some toast, you really can’t go wrong.

Perfect for Snacking!

Close up picture of beet hummus featuring crackers slightly blurred in the background.

As usual please let me know in the comments what you think of this recipe, I love your feedback. Enjoy!


  • 1 Roasted Red Beet
  • 1-2 cloves of Garlic
  • 1 1/2 – 2 cups Black Eyed Peas
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Vegetable Oil (optional)
  • 1/2 teaspoon Salt


  • Soak Black Eyed Peas overnight (approx 1/2 cup of dried beans will expand to 1 1/2 cups, any left over can be sprinkled on top of the hummus), cook according to package instructions. Set aside to cool.
  • Pre-heat oven to 375 degrees. Trim any roots and stems off of your beet and give it a good scrub. Place in a casserole dish with about a 1/2 inch of water, cover with a tight fitting lid and bake until beet is soft enough that a fork can be inserted easily (about 30-40 minutes).
  • Remove from the oven and let cool for a minimum of ten minutes (we don’t want a hot hummus!)
  • Once your beet is cooled, cut into cubes, peel off the skin and place in a food processor with garlic and oil. Pulse until the garlic is nicely broken up before adding beans, lemon juice and salt. Blend until smooth, add more oil or water if your hummus is too thick.
  • Serve topped with diced green onion, sunflower seeds, hemp seeds and some leftover beans (optional).



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