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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!
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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.
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!
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.
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).
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.
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!
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
Beetroot Hummus
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Ingredients
- 1 cup (250 g) cooked chickpeas (7 ounces)
- 1 medium (200 g) cooked beetroot cubed, see notes
- ¼ cup (60 g) tahini
- ¼ cup (60 g) aquafaba drained water of the chickpeas
- 1 lemon only juice
- 1 tbsp olive oil
- 1 small clove garlic roughly chopped
- ½ tsp ground cumin
- ½ tsp 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
- 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.
Hi, this recipe for Beetroot Hummus does not indicate whether or not to drain the canned beets…?
Hi Robin, you should definitely drain the canned beets! Have fun making the hummus! 😉