Zesty Beet Hummus
Zesty Beet Hummus is not only good for you, but looks pretty too with a bright pink hue.


  • 15 ounces (1 can) garbanzo beans, rinsed and drained
  • 15 ounces (1 can) sliced beets, drained
  • 1 large garlic clove, minced
  • 2 tablespoons creamy peanut or almond butter
  • ¼ cup lemon juice
  • 1 heaping tablespoon lemon zest
  • 2 tablespoons extra virgin olive oil
  • ½-¾ teaspoon ground cumin*
  • ½-¾ teaspoon ground coriander*
  • ½-¾ teaspoon Aleppo pepper*
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper
  • chopped cilantro, mint and/or additional Aleppo pepper for garnish

*Use ¾ teaspoon cumin, coriander and Aleppo pepper if you prefer spicier foods.

See Also:  Corn Fritters with Three Toppings


  1. Add garbanzo beans, beets, garlic and peanut or almond butter to food processor bowl. Process until blended. Scrape bowl, add all remaining ingredients and process again until thoroughly combined.
  2. Serve immediately or refrigerate in tightly covered container. Garnish as desired.


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