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Hummus - Blini

Beet Hummus

Course Side Dish
Cuisine American


  • 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked (roasted, steamed, or boiled), peeled, and cubed*
  • 2 tablespoon tahini sesame seed paste
  • 5 tablespoon lemon juice
  • 1 small clove garlic, chopped
  • 1¬† tablespoon¬† ground cumin
  • 1 tablespoon lemon zest (zest from approx. 2 lemons)
  • Generous pinch of sea salt or Kosher salt
  • Fresh ground pepper to taste


  • Directions:
    Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. Chill and store in the refrigerator for up to 3 days or freeze for longer storage. Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint. Wonderful on sandwiches too!
Keyword raw beet hummus, raw beetroot hummus
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