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bright pink lemon beet hummus with parsley, pine nuts and sesame seeds

Lemon Beet Hummus Recipe

  • Author: The Hangry Chickpea
  • Prep Time: 5 mins
  • Cook Time: 60 mins
  • Total Time: 65 mins
  • Yield: 12 servings 1x
  • Category: Snacks & sides
  • Method: Blending
  • Cuisine: Mediterranean
  • Diet: Vegan


We're starting off our little hummus series with a bang, and the people on the ‘gram want a lemon beet hummus recipe, with extra soft chickpeas. 


Units Scale
  • 2 cups dried chickpeas (or 3-4 cans of canned chickpeas, drained and rinsed)
  • 4-5 lemons (juiced)
  • Zest of 1 lemon (zest one of your lemons before you juice)
  • 3-4 Tbsp tahini
  • 1 small roasted beet - cubed if using a food processor
  • 1-2 cloves minced garlic
  • 1 Tbsp salt (also to taste)
  • 1 Tbsp pepper (also to taste)
  • 1/4c - 1/2 c oil of your choice (I used olive oil)


To prepare dried chickpeas (canned chickpea users - skip this section)

  1. Boil dried chickpeas for 1 hour, then drain & rinse. 
  2. Place chickpeas into pot and cover with water. Bring to a boil then simmer for 2-3 hours. Remove from heat and let sit for 2-3 more hours if you have time. 

To roast beets: 

  1. Wash beets and wrap in foil. Place on baking sheet seam side up. 
  2. Bake 350 F for 45-60 mins. They're ready when you can pierce with a fork. 
  3. Let cool for 15 mins in foil, then unwrap and let cool for 10 mins or until you can handle with your hands. 
  4. You should be able to slide skin off with your hands and dice.

Making hummus:

  1. Put all ingredients into a high-powered blender or food processor, pulse or blend until homogenous.
  2. As with any recipe, I encourage you to taste and adjust as you see fit. Too bitter? Add more lemon. Not creamy enough? Add more olive oil. Hummus is what you make of it, these ratios are just here to get you started. 

Keywords: beet hummus, lemon beet hummus, vegan beet hummus