OMC Beet Hummus Recipe

It’s been less than a week into my 5-Month Paleo Challenge and I have to say it’s been going alright. Having the right snacks is the toughest part for me which is why I’m excited to share this simple, paleo-friendly Beet Hummus recipe! For those of you who aren’t paleo, I also have a an amazing addition to this recipe that you will love – goat cheese. I’m a fan of good ole’ chickpea hummus but sometimes you gotta mix it up!

OMC Beet Hummus Recipe Bowl Crackers

Beets are a controversial vegetable. I can’t promise that non-beet lovers will change their minds with this recipe, but I will say that the nuttiness of the tahini balances the beet flavor pretty well. I made this beet hummus a little chunkier than typical – because I really love beets aaand because Zach was sleeping after a 12-hr overnight shift and I felt guilty going too hard on the food processor 😇 When you make it, by all means, blend it smooth like you would regular hummus!

Beets also can be a little annoying to prep. They are tough little guys to cut pre-baked, take awhile to cool, and your hands always end up looking like you just murdered someone. My trick when I’m feeling a little lazy? Trader Joe’s Steamed & Peeled Baby Beets – They are ready to eat straight from the package and a box is only a little more than $2.


Want to jazz this up? Add goat cheese! I’m not just saying some crumbles on the top as a garnish. I’m mean blending it right into the mix. It’ll add a lovely tang and also brighten up the color. I did not include that in this particular batch that I made since I can’t have dairy on paleo but I mix it in when I’m hosting guests. It adds just a little something extra!

Easy Beet Hummus


  • 4 medium beets or 1 box of Trader Joe’s Steamed & Peeled Baby Beets
  • 1 Tbsp olive oil
  • 2 Tbsp tahini
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp apple cider vinegar (optional, can substitute with another Tbsp of lemon juice!)
  • 2 cloves of garlic
  • Sea salt and fresh ground pepper to taste
  • Optional: 2 Tbsp goat cheese



  1. If needed, destem the beets. Bring a large pot of water to boil then add in beets. Boil for 20-30 minutes depending on the size of the beets. You should be able to pierce them easily with a fork when done.
  2. While they are boiling, prepare a large bowl with water and ice. Once beets are ready, remove beets from pot and add them to the ice bath.
  3. Remove skin using your hands and cut into pieces. Sprinkle with sea salt.


  1. Put the beets into a food processor with the remaining ingredients. Blend until smooth.
  2. Add more lemon juice, salt, and pepper to your taste.
  3. Serve with veggies, crackers, or pita!

OMC oh em cee


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