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Beet Hummus Recipe from Unicorn Food

Mon, 01 Jan 2018 - Recipes & food

Appetizer recipe from Unicorn Food

Kat Odell, author of Unicorn Food, is sort of obsessed with this hummus. Right off the bat, there’s way more acid in this recipe than in traditional hummus; the extra lemon juice makes sense because it brightens the savory tahini, as does the salt. Serve this beside a beautiful crudité assortment fresh from the market.

Makes about 1-3/4 Cups


  • 1 cup canned chickpeas
  • 1 peeled, cooked red beet (about 4 ounces), coarsely chopped (to equal ½ cup) 
  • ¼ cup fresh lemon juice 
  • 1 garlic clove, peeled 
  • ½ cup tahini (sesame paste) 
  • ¼ cup extra-virgin olive oil 
  • 1 tablespoon filtered water 
  • 3 teaspoons ground coriander
  • ¾ teaspoon fine sea salt, plus extra as needed
  • Black sesame seeds, for garnish (optional)


Combine the chickpeas, beet, lemon juice, garlic, tahini, olive oil, filtered water, coriander, and salt in a food processor or blender and process until the mixture is smooth and bright pink, about 2 minutes. Season to taste with salt. Scrape the hummus into a bowl and sprinkle with black sesame seeds if desired.

Beet Hummus will keep, in an airtight container in the refrigerator, for 2 days.

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