Dive into this vibrant beet hummus recipe that’s packed with flavor and nutrients. Perfect for elevating your snack game or impressing guests at your next dinner party!

beet hummus in a bowl
Table of Contents

Ever feel like your usual snacks could use a pop of color? Or maybe you’re looking for that perfect show-stopping appetizer for your next dinner party? Well, you’ve come to the right place! Today, we’re taking the classic hummus recipe to the next level with a beet hummus recipe that’s as nutritious as it is vibrant.

a bowl with beet hummus

Beet hummus is essentially a creamy chickpea spread amped up with the fresh, earthy flavors of beetroot. Add in the nutty aroma of tahini, the zestiness of lemon, and the kick of garlic, and you’ve got a masterpiece on your hands. Trust me, this one’s a keeper.

Tip

Pro Tip: Peel Your Chickpeas!

Here’s my best tip: peel the chickpeas for an exceptionally creamy hummus texture. The skin comes off easily, making all the difference in texture. Yes, it takes some time, but the reward is a silky-smooth finish. Just rinse the chickpeas and pop the chickpea skins off between your thumb and forefinger. Voila!

beetroot hummus served in a bowl and topped with microgreens

What is Hummus?

Hummus is a creamy paste made from chickpeas, enhanced with spices and tahini (sesame paste). It’s a beloved dish in the Middle East, often served as a dip with bread, vegetables, or as a sandwich filling. Hummus isn’t just tasty; it’s also healthy, thanks to chickpeas being a rich source of fiber and protein.

Hummus is also a favorite among vegans since it’s entirely plant-based.

Making hummus at home is simple. You only need a powerful food processor or blender and a handful of ingredients. While canned chickpeas are my go-to for convenience, you can also use dried chickpeas. Just remember to soak them overnight and cook them according to package instructions before blending them into your beet hummus.

The only ingredient that may occasionally be challenging to find is tahini paste. Typically, you can find it in the Oriental products section of your local grocery store. Alternatively, using sesame seeds and a powerful food processor, you can make your own tahini paste following this homemade tahini paste recipe.

Ingredients

See recipe card for quantities.

  • Beets: For stunning color and added nutrients like iron and folate.
  • Chickpeas: The star ingredient! Also known as garbanzo beans. They’re rich in fiber and protein, which gives this spread a creamy texture and savory flavor.
  • Aquafaba: The chickpea brine makes your hummus extra fluffy. Alternatively, you can use water.
  • Tahini: Sesame paste adds a nutty flavor and creamy texture. It’s an essential ingredient that can’t be substituted.
  • Lemon Juice: Fresh lemon juice adds the necessary acidity to hummus, giving it a refreshing touch. The acidity also helps balance the flavors of other spices.
  • Olive Oil: Use high-quality extra virgin olive oil for the best taste.
  • Spices such as garlic, salt, and cumin: These spices are the heart of this recipe. Fresh garlic adds robust flavor, salt enhances the aromas, and cumin provides a mild earthy note. Feel free to use garlic powder instead of fresh garlic cloves.
Beet Hummus Ingredients

Visual Step-by-Step Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! 

WASH CHICKPEAS: Drain the chickpeas using a strainer over a bowl, preserving the chickpea brine (aquafaba). Rinse the chickpeas thoroughly with cold water. Tip: Peel the chickpeas for a creamier texture (optional but recommended).

Hummus Recipe Step-1

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BLEND: Add the chickpeas, beetroot, aquafaba, tahini, olive oil, lemon juice, garlic, and spices to a food processor or blender. Blend the ingredients until you achieve a smooth and creamy consistency. If the hummus is too thick, add some water, aquafaba, or lemon juice to reach the desired texture.

Beet Hummus Recipe Step 1-2

SERVE: Taste and adjust the seasoning to your preference by adding more salt, lemon juice, or spices if desired. Transfer the hummus to a bowl and optionally garnish with olive oil, microgreens, parsley, or sesame seeds. Serve & enjoy!

roasted beet hummus topped with microgreens

How to Cook Your Beets

For a quick beet hummus recipe, use whole or sliced canned beets. You can also use raw beets, but you’ll need to cook them first with one of the following methods.

Boiling Method: Peel and cube your beets (wear gloves to avoid staining). Boil them for 30-40 minutes until fork tender.

Oven-Roasting Method: Preheat your oven to 390°F. Cut the beets into wedges and place them on a parchment-lined baking sheet. Drizzle olive oil and season before roasting for 30 minutes.

Serving Suggestions

You can pair various sides with beetroot hummus to turn it into a complete snack, appetizer, or even a main meal. Here are some suggestions:

  • Crusty Bread: Think slices of sourdough or pita wedges.
  • Veggie Sticks: Carrots, bell peppers, celery, radishes, and cucumbers make healthy and crunchy companions.
  • Buddha Bowls: Beet hummus makes a great addition to a bowl full of assorted veggies, quinoa, and protein.
  • Avocado Toast: Spread beet hummus on crusty bread and top with sliced avocado.
  • Wraps & Sandwiches: Spread a generous layer of beet hummus on your tortilla or bread before adding your favorite fillings. It adds moisture, flavor, and a pop of color that will make your meal truly stand out.
  • Pizza: Swap out your usual tomato sauce for beet hummus on a homemade pizza. Top with veggies like sliced bell peppers, olives, and maybe some feta cheese/goat cheese for a Mediterranean vibe.
  • Deviled Eggs: Replace the traditional mayo-based filling with beet hummus for a colorful, healthier twist on deviled eggs.
  • Appetizer Platter: Serve hummus on an appetizer platter with a selection of cheese, olives, dried fruits, and crackers – perfect for parties.

Storage Instructions

Beet hummus can be stored in an airtight container in the fridge for up to 3-5 days.

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📖 Recipe

beet hummus in a bowl
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5 from 1 vote

Beetroot Hummus

Dive into this vibrant beet hummus recipe that's packed with flavor and nutrients. Perfect for elevating your snack game or impressing guests at your next dinner party!
By: Aline Cueni
Servings: 6
calories :132kcal
Prep :5 minutes
Total :5 minutes

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Ingredients
 
 

  • 1 cup cooked chickpeas, (7 ounces)
  • 1 medium cooked beetroot, cubed, see notes
  • ¼ cup tahini
  • ¼ cup aquafaba, drained water of the chickpeas
  • 1 lemon, only juice
  • 1 tablespoon olive oil
  • 1 small clove garlic, roughly chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon salt, or more to taste

Instructions
 

  • Drain the chickpeas using a strainer over a bowl, preserving the chickpea brine (aquafaba). Rinse the chickpeas thoroughly with cold water. Tip: Peel the chickpeas for a creamier texture (optional but recommended).
  • Add the chickpeas, beets, tahini, aquafaba, lemon juice, olive oil, garlic, and spices to a food processor or blender.
  • Blend the ingredients until you achieve a smooth and creamy consistency. If the hummus is too thick, add some water, aquafaba, or lemon juice to reach the desired texture.
  • Taste and adjust the seasoning to your preference by adding more salt, lemon juice, or spices if desired. Transfer the hummus to a bowl and optionally garnish with olive oil and microgreens. Serve & enjoy!

Notes

Aquafaba is the liquid from canned chickpeas and makes the hummus extra fluffy. Can be replaced by water.
Store: Hummus can be stored in an airtight container in the refrigerator for about 3-5 days.
Chickpeas: The quickest way to make hummus is with canned chickpeas. You can also use dried chickpeas, but you’ll need to soak and cook them following the instructions on the packaging before using them for hummus.
Beets: For a quick beet hummus recipe, use whole or sliced canned beets. You can also use raw beets, but you’ll need to cook them first with one of the following methods.
  • Boiling Method: Peel and cube your beets (wear gloves to avoid staining). Boil them for 30-40 minutes until fork tender.
  • Oven-Roasting Method: Preheat your oven to 390°F. Cut the beets into wedges and place them on a parchment-lined baking sheet. Drizzle olive oil and season before roasting for 30 minutes.

Equipment

Fine Mesh Strainer
messer damast
Santoku Knife
Food Processor

Nutrition

Calories :132kcal
carbohydrates :12g
Protein :4g
fat :9g
fiber :3g
sugar :2g
Aline Cueni

I’m a girl who loves to cook and bake delicious homemade food. Let me help you to incorporate more plant-based foods into everyday life! Vegetarian & vegan recipes can be anything but boring.

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2 Comments

  1. Hi, this recipe for Beetroot Hummus does not indicate whether or not to drain the canned beets…?

    Reply

    1. Hi Robin, you should definitely drain the canned beets! Have fun making the hummus! 😉

      Reply