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Beet Hummus

Prep Time: 15 minutes     Makes: 2 cups


  • 1 cup chopped beets, micro-steamed
  • 1 15-ounce can chickpeas
  • 2-3 cloves minced garlic
  • ¼ cup tahini
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • Salt to taste


  1. Micro-steam the beet- place 2-3 tablespoons water in bowl with chopped beat. Cover and microwave for 3-4 minutes or until tender. Let cool for a few minutes.
  2. Add ingredients into a food processor, adding a few tablespoons of water if needed, and blend until creamy.

Recipe adapted by Rene Maserati from

Beet Hummus IBD-AID Phases II & III (as tolerated). Please see IBD-AID Foods List to adapt recipe according to phase and tolerance. Pictured vegetables for dipping IBD-AID Phase III (as tolerated).

Image Credit: Rene Maserati