Alex Daynes

Beet Hummus

by

This homemade Beet Hummus is loaded with beets, tahini, and garlic flavor. It’s the perfect dip to serve with crackers, veggies, or spread on sandwiches and wraps. It also looks beautiful as a centerpiece dip for a Charcuterie Board. The deep purple color makes a stunning display. Make it with me!

What You’ll Need to Make Beet Hummus

  • 4 cooked beets
  • 2 Tablespoons Tahini
  • 2 cloves or teaspoons garlic
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lemon, zested and juiced

How to Cook Beets in the Instant Pot

  1. Remove the stems of the beets on both ends. Wash thoroughly.
  2. Place beets in instant pot with 1/2 cup of water. Set the value to seal and manually set the timer for 12 minutes.
  3. When finished cooking, remove from instant pot and peel. The peel will be easy to remove. I recommend using gloves because the beets will stain your hands. Use as needed.

Tips for this recipe

  • Use fresh, cooked beets in this recipe. You can also roast the beets if you prefer rather than cook them in the Instant Pot. Canned beets won’t taste the same.
  • Blend, and then blend some more! Hummus needs a good couple minutes in the food processor for everything to get smooth and really come together.
  • Taste and adjust seasoning if needed. Depending on your personal taste, you may want a bit more salt, cumin, or lemon in your beet hummus.

If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram!  I love to see what you’ve been cooking. It always makes my day!

LIKE THIS RECIPE AND WANT TO SAVE IT FOR LATER? PIN IT TO PINTEREST HERE! 

Yield: 8+ servings

Beet Hummus

Beet Hummus

Beet Hummus is loaded with beets, tahini, and garlic flavor. It’s the perfect dip to serve with crackers, veggies, or spread on sandwiches and wraps.

Prep Time 5 minutes
Cook Time 12 minutes
Additional Time 3 minutes
Total Time 20 minutes

Ingredients

  • 4 cooked beets
  • 2 Tablespoons Tahini
  • 2 cloves or teaspoons garlic
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lemon, zested and juiced

Instructions

  1. Cook the beets in the Instant Pot. Remove the stems of the beets on both ends. Wash thoroughly. Place beets in the instant pot with 1/2 cup of water. Set the value to seal and manually set the timer for 12 minutes. When finished cooking, remove from instant pot and peel. The peel will be easy to remove.
  2. Add the cooked beets, tahini, garlic, cumin, salt, pepper, lemon zest, and juice to a food processor and blend on high until smooth.
  3. Spoon into a serving bowl and chill until ready to serve. Pairs great with crackers, veggies, and looks beautiful on a charcuterie board.
  4. Store in an airtight container in the fridge for up to 2 weeks.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 37Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 155mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g
© Alex Daynes
Skip to Recipe