Red Beet Hummus with Black Sesame Seed Tahini

An antioxidant-packed twist on the regular hummus. Packed with flavor and good-for-you nutrients, this hummus variation has become my family's healthy snack favorite. Also yummy on toast as a healthy lunch or breakfast option.
Course: Appetizer, Breakfast, Extras and Sides, Lunch, Snacks
Calories: 440kcal


For the veggie sticks

  • 1 carrot cut into sticks
  • 1 (Daikon) radish cut into sticks

For the red beet hummus

  • 1.5 cup cooked or canned chickpeas
  • 2-3 tbsps tahini
  • 3 tbsp extra-virgin olive oil
  • 3/4 cup red beet (raw) cubed
  • 2-3 cloves garlic
  • 1 small lime juice only
  • black pepper to taste
  • sea salt to taste
  • 1 lime or lemon juice only


  • Toast black sesame seeds in a dry pan until fragrant.
  • Blend toasted seeds and olive oil in a small food processor or blender to make a paste. I like to keep a crunch in my tahini, so I did not blend until a smooth paste. But if that is what you like… keep blending until smooth!
  • For the hummus: combine all ingredients in a blender and blend until smooth texture.
  • Seve with veggie sticks.


Many of us buy canned chickpeas because of the long soaking and cooking times. But did you know that you could soak and cook a big batch and freeze them for later use? Click here for more info (there's also a quick cooking method in there if you forgot to soak the chickpeas overnight)

Interesting Read(s):


Pin It on Pinterest

Share This