Beetroot Hummus

Why wouldn’t you want to eat pink hummus?! This amazing beetroot hummus is not only a gorgeous & vibrant pink color, but is also one of the tastiest and most nutritious snacks! This recipe is sweetened with a subtle hint of maple syrup and lemon and graced with the flavors of fresh rosemary and cumin. I recommend using this as a spread on fresh crackers or to dip your favorite vegetables in. Enjoy!


  • 1/3 cup of steamed beets, chopped
  • 1 15 oz can of chickpeas, drained
  • 1/4 cup of olive oil
  • 1 Tbsp of tahini
  • 1/4 tsp of minced garlic
  • juice of 1/2 a lemon
  • salt and pepper
  • 1 spring of rosemary, destemmed
  • 1 tsp of cumin
  • 2 tsp of maple syrup
  • optional: top with sliced almonds as garnish


  1. Put all of the ingredients in a food processor or high speed blender and pulse until smooth.
  2. Store the hummus in an air-sealed container in the refrigerator.
  3. When you are ready to serve, scoop the hummus into a bowl. Top with sliced almonds and fresh rosemary as garnish.

beet hummus

Benefits of this recipe:

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

-Beets are high in antioxidants, contain anti-inflammatory properties, supports brain health, supports digestion, can improve athletic performance, and keeps blood pressure in check.

The benefits of these ingredients were researched from