Pickled Beet & Feta Hummus

This tangy savory hummus is addictive and a party pleaser

Course Appetizer
Cuisine American
Keyword beet hummus
Prep Time 15 minutes
Servings 6
Author Joseph Sciascia of Recipe For A Party


  • 15.5 oz jar of pickled beets, drained
  • 15.5 oz can of chick peas, rinsed and drained
  • 1/2 cup tahini
  • 3 tbsp olive oil
  • 1/2 cup crumbled feta cheese (I used an herbed one)
  • 3 tbsp fresh lemon juice
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 3 tbsp chopped parsley
  • 1 tbsp chopped dill
  • 1/2 tsp chili pepper flakes


  1. Put all the ingredients into a bowl of a food processor fitted with the metal blade and pulse chop a few times to get things going, stopping and scrapping sides as needed and then process until smooth. Transfer to a covered bowl and place in the refrigerator for at least two hours before serving or overnight.

  2. Serves 6 to 8 as an appetizer. Serve with pita chips, veggies and/or crackers

  3. suggested garnish for the top: feta, olive oil, dill or parsley