Aurora Beetroot Hummus

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy hummus infused with roasted beets for a stunning purple hue, balanced with tahini and lemon. This Middle Eastern-inspired vegetarian recipe (vegan), ready in about 10 minutes, blends cooked beets, chickpeas, tahini into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 100 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 6 Middle Eastern cuisine 100 cal/serving

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Ingredients

1 cup cooked beets
1 can (15 oz) chickpeas
2 tbsp tahini
1 tbsp lemon juice
1 clove garlic
1/4 cup extra-virgin olive oil
1/2 tsp ground cumin
pinch salt

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Instructions

Step 1: In a food processor, combine 1 cup chopped cooked beets, 1 can drained chickpeas, 2 tbsp tahini, 1 tbsp fresh lemon juice, 1 minced garlic clove, 1/4 cup extra-virgin olive oil, 1/2 tsp ground cumin, and a pinch of salt.
Step 2: Process until smooth and creamy, scraping down the sides after 2 minutes, then continue processing for 2 more minutes until fully homogenized and vibrant purple.