Photo of Lemony beet hummus by WW

Lemony beet hummus

PersonalPoints™ per serving
Total Time
15 min
15 min
0 min
Beets and chickpeas unite in this universally loved spread, producing a beautiful pink-hued dip that’s full of flavor. You can purchase cooked beets in the produce section or use canned varieties for the quickest and easiest preparation. Tahini, a thick paste made from sesame seeds, has an earthy, nutty flavor that is a key ingredient in hummus. You can find it on the international aisle of most supermarkets. Since tahini is high in oil, you’ll want to store it in the refrigerator after you open it to prevent it from going rancid quickly. Serve this hummus with crudités, baked chips, or pita wedges.


Canned drained chickpeas

15 oz, rinsed and drained

Cooked beet(s)

8 oz, roasted, steamed or canned

Fresh lemon juice

6 Tbsp


2½ Tbsp

Garlic clove(s)

2 medium clove(s)

Ground cumin

½ tsp

Table salt

¼ tsp

Olive oil

1 Tbsp


  1. Put all ingredients, except oil, in bowl of a food processor; process until nearly smooth, 30 seconds to 1 minute.
  2. With machine running, drizzle oil into feeder chute; process until fully pureed, 30 seconds more.
  3. Serving size: 1/4 cup