This vibrant hummus is easy to make--simply roast the beets, then blend them with an otherwise-traditional hummus ingredient list. The combination is sure to please even those who are hesitant to beets as they don't overpower this recipe. Top the hummus with pomegranate arils and pistachios for some crunch and a little extra nutrition, then serve with your favorite pita, chips or a medley of crudité.

Robin Bashinsky
Source:, October 2019


Recipe Summary

15 mins
2 hrs


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Place beets on a sheet of aluminum foil; wrap beets tightly in foil. Bake in preheated oven until a knife inserts easily into center, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from oven, and unwrap; cool 15 minutes. Rub beets with a kitchen towel to remove skins; chop beets.

  • Place chopped beets, oil, chickpeas, tahini, lemon juice, cumin, salt, coriander and cayenne in a food processor. Process until smooth, about 2 minutes, stopping to scrape down sides as needed. Transfer to a serving bowl; top with pomegranate arils and pistachios (if desired).

Nutrition Facts

146 calories; protein 3g 6% DV; carbohydrates 12g 4% DV; exchange other carbs 1; dietary fiber 3g 12% DV; sugars 3g; fat 10g 15% DV; saturated fat 1g 5% DV; niacin equivalents 1.2mg 9% DV; vitamin b6 0.2mg 12% DV; sodium 240mg 10% DV; calories from fat 90kcal; percent of calories from carbs 32; percent of calories from fat 60; percent of calories from protein 8; percent of calories from sat fat 6.