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Beet Root Hummus

Welcome to the Carrington Kitchen!
Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms

Beet Root Hummus

Beet Root Hummus


  • 1 (13.5 oz) can of chickpeas
  • 2 cups water
  • ½ tsp baking soda
  • 2 tbsp Carrington Farms Beet Root Powder
  • 2 cloves garlic
  • Juice of one lemon
  • 2 tbsp tahini
  • ½ tsp ground cumin
  • 1 tsp kosher salt
  • ¼ cup olive oil
  • 2-3 tbsp ice water
  • Olive oil, for serving
  • Sesame seeds, for serving


  1. Drain the chickpeas of their liquid and rinse. Place them in a large pot and cover with two cups of water and 1/2 tsp baking soda. Bring to a boil, and then simmer for 10-15 minutes, until chickpeas are very soft. Drain and let cool slightly.
  2. In the bowl of a food processor fitted with the blade attachment, combine cooked chickpeas, Carrington Farms Beet Root Powder, garlic, lemon juice, tahini, cumin, and salt.
  3. Pulse for 1-2 minutes until everything is broken down and no large chunks remain.
  4. With the food processor running, stream in olive oil. Scrape down the sides of the bowl and continue to process for 2 minutes, or until the hummus is smooth.
  5. With the food processor running, add ice water 1 tbsp at a time until hummus is light and fluffy. Taste and add salt if needed.
  6. Spoon mixture onto a platter and drizzle with olive oil and sprinkle with sesame seeds. Serve immediately.