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Golden Beet Hummus

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15 oz can Great Northern Beans
1 large Golden Beet Root
1 tbsp Tahini
Juice of 1 Lemon
2 tsp Turmeric Powder
1 tsp Sea Salt
1/2 tsp Freshly Ground Pepper
1 tbsp Honey/Maple Syrup
4 tbsp Extra Virgin Olive Oil
2 tbsp Filtered Water

Golden Beet Hummus

    • 15 minutes
    • Serves 4
    • Easy


    This golden beet hummus is my favorite so far. I call it ‘the best dang hummus.’ As manny of you know, I love the mix of sweet and savory. The golden beets are slightly sweet and really enhance the flavor of the hummus. I also added turmeric to enhance the color and nutritional value. Don’t forget to add ground black pepper, as the black pepper allows our body to use turmeric. They are basically a match made in heaven.

    You can sub the white beans for chickpeas, however, the white beans blend much easier and give you the most incredible creamy hummus!



    Cook The Beet

    Wash and peel your golden beet then cut into small cubes. Pan fry them with a bit of oil and salt until tender.


    Make The Hummus

    Add all of the ingredients to your food processor and blend until smooth. Taste for seasoning and adjust if necessary.



    I love dipping veggies into the hummus and it pairs well with crackers as well! This hummus can be kept in the refrigerator in a sealed container for up to 4 days.


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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