BEET HUMMUS
I was never a big fan of hummus, so I didn’t feel like I was missing out when I found out that regular hummus isn’t Paleo (chickpeas are a legume, like peanuts, so they aren’t included in the diet). This Paleo hummus is made out of beets, which I love, and the color is just gorgeous. Beet and lemon is a fantastic flavor combination, as you’ll see not only for this recipe but also the fun Beet Lemonade recipe (here). SERVES 4 TO 6
PREP TIME: 15 minutes
COOK TIME: None
3 or 4 Roasted Beets (here)
1 small garlic clove
½ cup freshly squeezed lemon juice
Generous drizzle extra-virgin olive oil
Salt
Freshly ground black pepper
Raw vegetables of your choice, for serving
- In a food processor or blender, pulse the Roasted Beets, garlic, lemon juice, and olive oil until smooth. Season with salt and pepper.
- Serve with raw vegetables like carrots, celery, and sliced cucumber.
VARIATION 1 SESAME-BEET HUMMUS: Add 1 to 2 tablespoons (30 ml) tahini paste to the mix, and garnish with a sprinkle of sesame seeds.
VARIATION 2 BEET HUMMUS WRAP: Spread 2 or 3 tablespoons (45 ml) beet hummus on a romaine leaf or butter lettuce cup. Add a shredded carrot and a few cucumber slices. Wrap it up and enjoy as a light lunch or snack.
More Recipes You'll Love
Beet hummus is a brilliantly pink, earthy-sweet dip made from roasted beets, raw garlic, and plenty of lemon juice — no chickpeas required. Blended until smooth and drizzled with olive oil as it whirls, it's as beautiful as it is delicious. Serve it with a mountain of raw vegetables and watch it disappear.
Pro Tips
- Use roasted beets, not raw — roasting brings out the sweetness and gives the dip a creamy, spreadable texture raw beets can't.
- Start with a single small garlic clove; raw garlic sharpens as it sits, and you can always blend in more.
- Drizzle the olive oil in slowly with the processor running to emulsify the dip into something silky rather than grainy.
- The color deepens over time — a squeeze of extra lemon keeps the flavor bright even as the pink intensifies.
Frequently Asked Questions
Is beet hummus actually hummus?
Not traditionally — classic hummus is built on chickpeas. This is a Paleo take that uses beets for body and color, and it's delicious in its own right.
How long does it keep?
About 4 days in a sealed container in the fridge. The garlic flavor grows stronger each day, so adjust accordingly when you make it.
What should I dip in it?
Carrot sticks, celery, cucumber slices, and bell pepper strips are perfect. It's also lovely spread on plantain crackers or spooned over grilled chicken.
Can I use raw beets?
You can, but you'll want to steam them until tender first. Raw beets blend up gritty and taste aggressively earthy.
Recipe Card
Ingredients
Method
- In a food processor or blender, pulse the Roasted Beets, garlic, lemon juice, and olive oil until smooth.
- Season with salt and pepper.
- Serve with raw vegetables like carrots, celery, and sliced cucumber.
