A mixture of Garlic, Olive Oil, Tahini and Lemon juice is whipped, and then blended together with Chick peas of Garbanzo beans
Most is reserved and then some beets are added to the rest to create a dollop of colorful and delicious beet hummus

This is a special recipe for Mother’s Day. It’s easy and has a beautiful balance of flavor and color. In this video recipe, I share 3 tips to getting perfectly creamy hummus.

What is hummus? If you’ve never had this before its a combination of chickpeas that have been soaked and cooked or canned with olive oil, garlic, lemon juice and Tahini. Tahini is made by grinding sesame seeds together till creamy.

Garlic & Beet Hummus

2.76 from 75 votes


  • 540 ml canned Chickpeas
  • 1/3 cup Olive Oil
  • Salt to taste
  • 2 roasted Garlic Cloves
  • 1/2 cup Tahini or Tahina
  • 1/4 cup Juice of a Lemon
  • 1/4 cup ice cold Water
  • 1/2 cup cooked Beets


  • 3 – 4 tbsps Olive Oil
  • Sprinkle of Sumac
  • Reserved Chickpeas
  • 1/4 cup cooked beets
  • 1/4 cup Parsley
  • 1 tbsp toasted Pinenuts


  • Drain and rinse the chickpeas and reserve a few for the topping
  • Remove the skins from the chickpeas
  • In a food processor add the olive oil, salt, garlic, tahini and lemon juice and process till it’s nice and frothy
  • Add the Chickpeas and some ice cold water to help it puree to a smooth paste
  • Remove about 3/4 of the garlic hummus
  • Add the beetroot to the 1/4 that’s left over and blend
  • Add dollops of the beet hummus and spread out making a well in the middle
  • Add all the topping ingredients and serve with pita bread