Paleo Beet Hummus is made with 5 healthy ingredients. To make this colorful veggie dip you’ll need roasted beets, tahini, lemon juice, garlic, and salt. Traditional hummus is typically made with chickpeas, a legume that is not paleo. This hummus recipe uses beets instead of chickpeas, so it is the perfect paleo dip for parties and picnics. I also like to think of this Paleo Beet Hummus as a beet tahini. We serve Paleo Beet Hummus with my Salt & Pepper Crackers or veggie sticks.
When it comes to beets, I find that many people have a love-hate relationship with them. In general, they either love them or hate them. Me? I am a beet lover. I think they’re absolutely beautiful. I adore the color of beets and enjoy their sweet, earthy taste. My husband on the other hand, does not share my love of this little root vegetable. This comment from Jerry on my How to Roast Beets post sums up my husband’s perspective:
“From a man’s point of view – beets taste like dirt and there’s no disguising this fact!”
Thank you Jerry, my husband could not have said it better himself ?. So, all you beet haters, look away from this beet recipe, and head on over to my easy Paleo Beet Cake recipe. You’ll be pleasantly surprised with this pretty purple cake. My husband certainly was.
- 4 medium sized beets, scrubbed, cooked and cubed (learn how to roast beets)
- ¼ cup raw tahini paste
- ¼ cup lemon juice
- 1 small clove garlic, pressed
- ¼ teaspoon celtic sea salt
- Place all ingredients in a food processor and pulse until smooth
- Serve with crackers
This Paleo Beet Hummus recipe is based on one created by Elise at Simply Recipes. She is one of my favorite bloggers, and has been incredibly inspiring to me since I started this blog in 2006.
Here are some of my other easy paleo vegetable recipes!
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Sue Michalka says
Just stopping by to let you know I have tried two of your recipes:
1-Gluten Free Bread (with Almond Flour) and
2-Rosemary Crackers. Bothe were excellent!
Sorry I forgot to get a picture … and they are all gone! YUM!
I’m very encouraged … I may survived this allergy thing I’ve got going on, yet! Thanks for sharing you expertise.
Sue, thanks for being part of this amazing community! I’m so happy to hear you are enjoying the bread and crackers and that both were excellent! I hope you’ll stop back by and keep me posted on how you’re doing with this allergy thing :-)
Henrietta Morgenstein says
I just made this with Yellow Beets. I wasn’t sure if I’d like it but to pleasant surprise, it’s awesome. Thanks Elena Keep surprising us.
Henrietta, thanks for letting me know this is awesome!
Thanks Henrietta, that was my question. I prefer Golden to Red Beets. Will definitely try with the Golden beets.
Funny how just yesterday I was speculating on what I’d put into a beet hummus so I could use up some leftover beets. My husband looked at me like I was crazy .Hah!
Laurel, I know the feeling :-)
I love beets, so this is on the menu! I’ve tried carrots, and sometimes add Tumeric to get that bright orange color (which would look great with this purple). I’ve also added fresh Basil or Italian Parsley to make the hummus green. I’ve started buying roasted garlic from Whole Foods to add to the hummus (fresh garlic gives a little more bite). Cumin usually, but for beets might try something else and head in a different direction. I call hummus my “grazing meal”. I’ll get a couple of types of olives, slice up some red/yellow/green bell pepper & sweet onion, carrots, some small tomatoes, smoked oysters, maybe some cheese. I also dip with the shredded wheat cereal.
This looks amazing! I cannot wait to try it! Yummmm <3 beets!!!
I hope you love it as much as I do Danielle :-)
DEEEEE-Licious! this recipe is seriously fantastic. served this as an app with goat cheese, using cucumber slices as the “cracker”. can’t wait to make it again!
Tracy, so glad it was delicious :-)