beet hummus recipe

Beet Hummus recipe served with Gluten-Free Multiseed Crispbread. Photo by Krista Keltanen

“At harvest time, take a moment to admire the wonderful colors in nature, like the vibrant purple tones of beets,” says Sanna Länsivierto. The gluten-free crispbread with seeds is the perfect match for this beet hummus. Both recipes are quick and easy to make.

Beet Hummus Recipe


  • 3 to 4 beets, peeled
  • 8 ounces chickpeas, rinsed and drained
  • 3 tablespoons olive oil
  • 2 tablespoons tahini
  • 1½ teaspoons lemon juice
  • About ¼ cup water
  • Salt and pepper to taste
  • Coarse salt and arugula to garnish


1. Steam beets. Place beets, chickpeas, olive oil, tahini, and juice in a blender or food processor; blend until smooth. Gradually add water to create the right texture. Season with salt and pepper, and garnish with salt flakes and arugula.

Recipe and Styling by Sanna Länsivierto

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