Beet Hummus Bowl

With a hint of sweet beet, this pink-hued hummus is topped with tangy goat cheese, cooling mint and crunchy cucumber and cabbage.
Beet Hummus Bowl recipe

Beet Hummus Bowl

Optional toppings: diced Persian or English cucumber, toasted pistachios, goat cheese, shredded red cabbage, mint leaves

Suggested dippers: toasted whole-grain pita or endive leaves

  • Duration
  • Prep Time
  • 4Servings


  • 1½ cups cooked, peeled, and chopped beets (about 2)

    1¼ cups store-bought or homemade plain hummus (about 10 oz)


1. In a food processor, blend beets and hummus until smooth; divide among serving bowls.

2. Pile on toppings. Serve with pita, endive leaves or your choice of dipper.

Nutrition Information

  • Serving Size: ¼ of recipe
  • Calories: 199
  • Carbohydrate Content: 19 g
  • Cholesterol Content: 3 mg
  • Fat Content: 11 g
  • Fiber Content: 7 g
  • Protein Content: 9.5 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 369 mg
  • Sugar Content: 6 g
  • Monounsaturated Fat Content: 4 g
  • Polyunsaturated Fat Content: 3 g