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5 from 1 vote

Paleo Beetroot Hummus with Dills and Pecans

This recipe is slightly adapted from Kitchen Culinaire.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Author ChihYu


  • 3 small beets about ½ lb
  • 2 tbsp tahini Whole30 compliant
  • 2 medium size garlic cloves crushed
  • 1 tsp sea salt
  • 1 lemon juice
  • ½ tsp dry chili flakes
  • 1-2 tbsp olive oil optional


  • 2 tbsp chopped fresh dill
  • ¼ cup coarsely chopped pecans


To roast the beets:

  • Preheat oven to 400 degrees F.
  • Rinse the beets and wrap them individually in aluminum foil. Place them on a baking pan and bake for about 50-60 mins until the beets are easily pierced with a fork. Set aside to cool and use a peeler to peel the skin away.
  • If you bake them in a larger batch, beets can be stored whole or sliced for up to a week in the refrigerator.

To make beetroot hummus:

  • Slice the beets into smaller chunks and place them in a food processor with tahini, minced garlic, sea salt, lemon juice, and chili flakes. Process until smooth.
  • (Optional) You can also add 1-2 tbsp of olive oil to thin the hummus paste if preferred.
  • Serve with sliced vegetables such as bell peppers, carrots, and cucumbers, and garnish with chopped pecans and fresh dill.
  • Enjoy the taste and the color!