Beet Hummus

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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Beet Hummus



  • 15 oz. beets, peeled, cooked and cooled
  • 15 oz. can garbanzo beans, drained and rinsed
  • ¼ cup tahini (sesame seed paste)
  • Zest and juice of 1 lemon (about ¼ cup)
  • ¼ tsp. cinnamon
  • Pinch ground cloves
  • Pinch coarse salt
  • 4-6 Tbsp. extra virgin olive oil



Combine all ingredients except oil in a food processor or blender. Puree while drizzling oil through vegetable shoot, until desired consistency is reached. Taste and adjust seasoning, if necessary.


Nutrition Facts