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Beet Ricotta Hummus with Crudite (Raw Veggies) 

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  • Author: Jackie
  • Total Time: 15
  • Yield: 2 cups 1x


Easy Entertaining party appetizer idea with a beautiful pink beet hummus dip and fresh vegetables.


Units Scale

For the Beet Ricotta Hummus

  • 1 cooked beet, about 4 ounces
  • 14 ounces canned chickpeas
  • 1/3 cup tahini
  • Juice of 2 lemons
  • 1 clove garlic
  • 1/3 cup of ricotta cheese
  • 1 teaspoon kosher salt
  • Black pepper
  • 1/3 cup extra virgin olive oil

For the Crudite (raw veggies)

  • 3 Persian cucumbers, roll cut
  • 8 heirloom carrots, peeled and roll cut
  • 3 stalks of celery, cut on a sharp bias
  • 1 bunch of radish, quartered
  • 1 pint of cherry tomatoes


For the Beet Ricotta Hummus

  1. Combine all the ingredients except the olive oil into a food processor.  Blend until smooth and add a few tablespoons of water into the food processor if needed.
  2. Slowly drizzle in the olive oil. Taste, adjust seasoning as needed, and serve!

For the Crudite

  1. Prep the crudite – wash and cut the veggies. Watch my hummus bowl with snap peas, beets, and feta video for some tips on how to cut on a bias and a roll cut.


I like to use the packaged cooked beets from the refrigerated section of the grocery store to save time and be able to make this dip quickly. You can also get raw beets and boil or roast them if you can’t find cooked beets.

  • Prep Time: 15
  • Category: Appetizers
  • Method: No Cook
  • Cuisine: Californian