Beet Hummus with Goat Cheese

 It’s Sunday Funday and this week we’re featuring beets!

This one was tough because I have a beet salad that I love so it’s hard to want to remake it.  Likewise on a great soup.

So I was searching for something different.

Then I spotted beet hummus!

It sounded so different, I just knew I had to try it!

It was everything I hoped it would be!  It was my favorite beet salad, only in dip form!  Loved it!

The only limitation here is the dipping choices.  I usually like pita chips and carrots equally in a traditional hummus.  This one, however, is best with crackers.  The beet flavor and goat cheese are just a bit too much for most vegetables.  Luckily, it was equally delicious on pita chips and tricsuits! 

Try these delicious beet recipes!

Beet Hummus with Goat Cheese

Adapted from Bon Appetit

1 large beet (the size of a baseball)

1 (15 ounce) can chickpeas

2 tablespoons lemon juice

2 tablespoons olive oil

2 tablespoons water or bean juice (if needed)

1 clove garlic

1 small handful fresh basil

3 ounces goat cheese

Salt & pepper

Roast or boil the beet until tender.  Cool slightly and peel.

Place all ingredients in a food processor and blend until smooth.  Add water or bean juice to thin, if needed.  Serve room temperature or refrigerated.


  1. We LOVE beet hummus. Now I need a bowl. It's perfect for Mothers' Day, right?

  2. With basil!! That sounds absolutely amazing.

  3. Just love the natural colour of beet hummus. Amy you're right, beet hummus doesn't go too well with veggies but we love it with flavored pita chips. Will have to try it with some crackers. Love the addition of goat cheese. I will add some next time I prepare beet hummus.

  4. It's a gorgeous color, perfect for an appetizer tray.

  5. That color is STUNNING and I could go to town on this with some crackers or pita chips! YUMM!

  6. Love the beautiful colour of the hummus. I too make beet hummus and it goes well as a spread or with salads.


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