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Beautiful Beet Hummus with Harissa, Lemon, and Pomegranate Seeds
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5 from 1 vote

Beautiful Beet Hummus

Add some eye-candy to your next appetizer spread with this beautiful beet hummus spiked with harissa and lemon and topped with pomegranate seeds and mint.
Prep Time5 mins
Total Time5 mins
Course: Appetizer, Snack
Cuisine: North American
Keyword: beet hummus, beet recipe, easy dip, easy hummus, party food
Servings: 6 1/4 cup
Author: Sylvia Eastman


  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 cup raw beet, roughly chopped
  • 1 tablespoon harissa {see Recipe Note}
  • salt to taste
  • 2 cups cooked chickpeas {Save the cooking/can liquid for other recipes. See Recipe Notes}
  • 1 tablespoon pomegranate seeds {optional, for serving}
  • fresh mint {optional, for serving}
  • 1 lemon, roasted {optional, for serving, see Recipe Notes for instructions}


  • Place the lemon juice, olive oil, beet, harissa, salt, and chickpeas in the blender and blend until desired smoothness.
  • For serving, garnish with fresh mint, roasted lemons, and pomegranate seeds.


  • Harissa is a Moroccan spice blend. I bought mine and it contains dried hot chilis, cumin, caraway, coriander, garlic and spearmint. Yes, spearmint!
  • Save the liquid from your chickpeas (either the cooking liquid or the liquid from the can.) This is liquid gold for vegans, you can use it to replace eggs in certain applications, like making cakes, and even mayo and meringues and egg-free egg nog.}  If you don't want to use it right away, you can pop it in the freezer.
  • To make roasted lemons, quarter the lemons and place on baking sheet. Roast at 350F until browned, about 15-20 minutes. They will be hot obviously, so handle with caution. Your kitchen is going to smell awesome, btw.