Beet Hummus
This vibrant Beet Hummus blends roasted beets, chickpeas, tahini and gut-healthy sauerkraut into a naturally colorful dip. Serve it with crackers, sandwiches or a veggie platter for an easy, probiotic-rich appetizer.
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Beet Hummus gets its vibrant color and a probiotic boost from a scoop of sauerkraut. I blend it right in with roasted beets, chickpeas, and tahini. It’s an easy way to give a classic hummus recipe a bright, tangy twist. The color alone makes it a standout on any appetizer platter.
You can use my Oven Roasted Beets to prep the beets for this recipe, or pick up pre-cooked beets at the store if you’re short on time. This recipe calls for Ruby Red Kraut from Firefly Kitchens, though any store-bought kraut from the refrigerator section can be used as a substitute.
Serve this hummus with pita crackers, sliced vegetables, or as a sandwich spread. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Beet Hummus
Ingredients
- 15 ounces canned chickpeas, drained and rinsed
- 1 ½ cups roasted beets, diced
- ½ cup Ruby Red Kraut, plus 2 tablespoons brine
- 3 tablespoons tahini paste
- 2 garlic cloves
- 1 teaspoon flaked salt
- ¼ cup olive oil
- 1 lemon, juiced
Instructions
- Add roasted beets and Ruby Red Kraut to the bowl of a food processor. Pulse until the mixture is the consistency of sand, stopping to scrape down the sides as needed.
- Add drained chickpeas, garlic cloves, kraut brine, tahini paste, flaked salt and lemon juice. Turn the food processor to low and combine until smooth, about 5 minutes.
- Slowly drizzle in olive oil through the top of the food processor while continuing to run on low.
- Taste and adjust salt, as needed. Serve with veggies and crackers or as a sandwich spread. Store in an airtight container, refrigerated, for up to 5 days.
Notes
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