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Beet Hummus

Would you believe me if I told you that making your own hummus at home is SUPER SIMPLE? Well I am here to share with you how it can be done. I wanted to make a hummus I could enjoy while on my Whole30 so that meant having to make one without chickpeas. I was very much impressed with how well this turned out without the chickpeas and actually prefer this way versus store bought one’s I typically gravitate towards.

First step:

Roast your chopped beets, garlic, with avocado oil, salt + pepper on 400 for 25-30 minutes.

Step 2:

Add your roasted beets, garlic, olive oil, lemon juice, tahini to a food processor or a high powered blender.

Step 3:

Pulse all the ingredients in the food processor until you reach your desired consistency.

Step 4:

Transfer to a bowl add some olive oil on top along with some sesame seeds and enjoy!

I love adding my hummus to fresh salads, on toast, with my breakfast egg salad, or dipping fresh vegetables in it. The possibilities are endless.

Beet Hummus


  • 2 peeled and chopped beets
  • 1 tbsp avocado oil
  • Salt and pepper to taste
  • 4 small roasted garlic cloves
  • 1/4 cup Olive oil
  • 2 Tbsp Tahini
  • Juice of 1 Lemon


  • Drizzle chopped beets and garlic with avocado oil, salt + pepper  
  • Bake 400 for 25-30 minutes
  • Add roasted beets, roasted garlic, and rest of ingredients to food processor
  • Pulse a few times until you get desired consistency
  • Store in a mason jar in the refrigerator for up to a week