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Beet Hummus

Take classic hummus up a notch with this tasty, vibrant beet hummus! This recipe has the refreshing flavor of hummus and beets, mixed with a kick of lemon and garlic. Perfect for veggies, chips or even as a spread!

Recipe provided from A Tasty Mess

Cook Time
3 minutes
Prep Time
10 minutes
american, greek, mediterranean, vegetarian, appetizer, fingerfood, sides, snacks


  • 2, 15-oz. cans of chickpeas
  • 1, 15-oz. can cut or whole beets, drained (about 8.5 oz)
  • ½ cup fresh lemon juice (about 2 ½ lemons)
  • 2 small garlic cloves, minced
  • 3 tbsp. tahini paste
  • Salt, to taste
  • Olive oil, to drizzle
  • Cumin, to garnish


  1. Strain one can of chickpeas and set aside.
  2. Combine half of the first can of drained chickpeas with the whole second can, and warm in their liquid in a small saucepan. Once they come to a gentle simmer, strain out the chickpea juice and blend in a food processor while still warm into a fine puree.
  3. Add in the beets and continue to blend until smooth.
  4. Next, add the tahini, followed by the garlic, lemon juice, and salt. Pulse again until combined. Taste and season with more salt if needed.
  5. Serve garnished with the rest of the chickpeas, a drizzle of olive oil, and a sprinkle of cumin if desired.