Beetroot Hummus

You’ll never need to buy hummus again! This sweet and salty hummus is the perfect protein PACKED dip for veggies, chicken or avocado toast.



Spring has officially sprung over here Los Angeles and The eclectic kitchen and I took full advantage of the beautiful colors and blooms as inspiration for this beetroot hummus avocado toast. One of the great perks of having my own blog is that I get to play and have fun with food rather than always being limited by what my clients needs are. Have fun we sure did while shooting this “Barbie toast” as I like to call it.

This creamy hummus truly has it all. It looks like you slaved away soaking and mashing chickpeas, when in fact, the beans are canned, the beets are already roasted and all you have to do is blitz everything in a food processor. You and your kids will love dipping veggies, crackers and chicken nuggets into this protein packed snack!

Beetroot Hummus

Recipe by: Skylar Edberg in collaboration with The Eclectic Kitchen

Yield: 3 cups

Prep time: 45 minutes


  • 2 (15-oz.) cans chickpeas, drained, rinsed

  • 2 cups cooked beets, roughly chopped

  • 2 garlic cloves, grated

  • 6 tablespoons tahini

  • 6 tablespoons fresh lemon juice

  • 1 teaspoon kosher salt

  • ¼ cup extra virgin olive oil

  • Pinenuts, fresh herbs and lemon zest for garnish


Place the chickpeas In a medium saucepan and cover with water about 1 inch above the beans. Bring the chickpeas to a boil over high heat, then reduce heat to medium-low and simmer, until chickpeas begin to fall apart, about 20 minutes. Carefully Reserve 1 cup cooking liquid and drain.

In a food processor pulse together the warm chickpeas, beets, garlic, tahini lemon juice and salt. Slowly drizzle in the olive oil until desired consistency is achieved.

Serve the hummus spread over a piece of rustic bread and top with avocado, flaked sea salt and fresh herbs or serve as a dip with pita chips and veggies! This dip is very versatile and keeps in the refrigerator for about 1 week.