Beet Root Hummus


Not only gorgeous and delicious, but this superfood recipe also provides added micro and phytonutrients and a slightly sweet flavor.


  • 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 teaspoon 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 tablespoon 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.