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.

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

Prep Time
15 min
15 min


  • 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