This post contains affiliate links. Please see our disclosure policy.
This simple Beet hummus recipe combines the sweetness from the beets, and the nutty flavor of hummus, making this pink dip a delicious showstopper!
Easy Beet Hummus Recipe
Adding beets to hummus not only give it a vibrant color, it also adds antioxidants, fiber, and vitamins, making this a superfood dip that’s good for you. It’s perfect as a spread or dip, and with the sweet and nutty flavors, it can complements sweet and savory foods.
I love making this beet hummus for parties as a dip, or just when I want a fun snack. Especially because of the beautiful color the beet makes the dip. But it also has a unique flavor, and when served with a veggie tray or with crackers, it a fun additional to the table.
Ingredients You Will Need
small beet-roasted until tender
chickpeas, drained (garbanzo beans)- for the classic hummus nutty flavor.
extra virgin olive oil, plus more for drizzling- helps provide a smooth and creamy texture.
tahini-gives hummus a creamy texture and nutty flavor.
lemon juice- will enhance all of the flavors when combined together.
cloves garlic- garlic adds an extra earthy flavor to the hummus.
sea salt- enhances all of the flavors of the hummus.
How to Make Beet Hummus
STEP 1. Preheat the oven to 400 degrees F.
STEP 2. Drizzle a small amount of olive oil over the beet, allowing it to coat evenly. Completely wrap the beet in a piece of foil, then place it in the preheated oven. Bake at 400 degrees F for about 40 minutes, until it is fork-tender, or a knife can easily pierce through the beet. Set it aside and allow it to cool.
STEP 3. Once the beet has cooled, slice the ends off and peel the outside layer. Discard the peel and trimmed pieces. What’s left of the beet should roughly measure about ¼ cup.
STEP 4. Add the roasted beet, chickpeas, olive oil, tahini, lemon juice, garlic cloves, and salt, to a food processor. Blend until all of the ingredients are completely combined and smooth. You may need to take a rubber spatula to scrape the sides and blend one more time.
STEP 5. Spoon the finished beet hummus into a serving dish. Drizzle with olive oil and enjoy! Sprinkle with chopped parsley for garnish if desired.
Tips
- Boil instead of Roast: Cook the beet covered in water in a saucepan, until boiling for about 30-35 minutes, until fork-tender. Once it’s done, drain the water, then let the beet cool.
- Use as a Spread: Add this hummus instead of mayonnaise to your burger or sandwich, or even avocado toast, and you add fun color and extra flavor!
- Serve it with Vegetables: This hummus is the perfect dip with veggies like celery sticks, cucumbers, radishes, carrots and snap peas You just need a crunchy vegetable to dip into the hummus.
- Add Crackers to the Plate: Instead of veggies, serve hummus with pita chips or crackers.
- Add to a Board: Put some of this hummus in a small white bowl, and you’ve got a gorgeous addition to any charcuterie board.
Variations
- Add spicy flavor: Add a pinch of cayenne pepper or smoked paprika for a little heat.
- Make it Extra Creamy: To make your roasted beet hummus extra creamy, add an extra tablespoon of olive oil..
- Make it Thinner: Add a little bit of water to the mix to thin the hummus, and make it a creamy salad dressing.
FAQ’S
Leftover hummus can be stored in an airtight container in the refrigerator for 5-7 days. After storing, I recommend always giving it a good stir before serving, and a little drizzle of olive oil on top.
This beetroot hummus recipe is fairly simple in nature. You can easily play around with adding some chopped herbs to garnish, maybe try crumbling some feta on top, or toasted nuts. It’s really up to your taste!
Yes. All of the ingredients for this recipe are considered vegan.
Hummus has about 2 grams of protein in a serving, which is about two tablespoons. But it includes folate, and other nutrients.
More Appetizer Recipes
Beet Hummus
Equipment
- Foil
- Measuring Cups
- Measuring Spoons
- Food Processor
Ingredients
- 1 small beet
- 1 can chickpeas, rinsed and drained
- 1/3 cup olive oil
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 teaspoon sea salt, or kosher salt
Instructions
- Preheat the oven to 400 degrees F.
- Drizzle a small amount of olive oil over the beet, allowing it to coat evenly. Completely wrap the beet in a piece of foil, then place it in the preheated oven. Bake at 400 degrees F for about 40 minutes, until a knife can easily pierce through the beet. Set it aside and allow it to cool.
- Once the beet has cooled, slice the ends off and peel the outside layer. Discard the peel and trimmed pieces. What’s left of the beet should roughly measure about ¼ cup.
- Add the roasted beet, along with the remaining ingredients, to a food processor. Blend until all of the ingredients are completely combined and smooth. You may need to take a rubber spatula to scrape the sides and blend one more time.
- Spoon the hummus into a serving dish. Drizzle with olive oil and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks Great.
I am not a hummus person, but this is definitely delicious.