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    Beetroot Hummus

    Feb 25, 2019 · This post may contain affiliate links · 2 Comments

    393 shares

    Read in: Deutsch

    Jump to Recipe Print Recipe
    beetroot hummus in two white cups on a white towel

    Add some color to your table! Beetroot hummus is not only a pretty dip with its beautiful pink color but also a very delicious hummus variety with a delightfully sweet taste.

    beetroot hummus in two white cups on a white towel

    Beetroot hummus is one of my favorite hummus recipes ever. I just love the pink color which looks beautiful on every slice of bread. Beetroot itself has a sweet taste and therefore ads a wonderful sweet flavor to your hummus.

    I am sure your guests will be impressed if you serve them this beauty. It’s great as a vegan dip, bread spread, or in veggie sandwiches. I mostly eat it on a slice of homemade bread.

    Are you not sure whether you like pink food or not? Make a basic homemade hummus according to this recipe. Once done, take away â…” of the hummus. Blend the rest with â…“ cup of canned beets and see if you like it.

    beet hummus laying on a white towel on a wooden board

    Canned vs Roasted Beets

    You can use both to make beet hummus. I love to use the canned ones as I always have them at home and it makes this recipe super fast. If you prefer to roast them from scratch, awesome. Roast 1-2 beets with one tablespoon olive oil in the oven, let them cool down and make your hummus with it.

    Peeled Chickpeas

    Did you know that you can peel chickpeas?

    They actually have a skin which can be easily removed using your fingers. Have a look in the picture how much skin comes off from one can of chickpeas.

    Why should I peel chickpeas?

    Well, if you used peeled ones, your hummus will result way softer and creamier than if you don’t. But you should consider that you need about 15 minutes to peel one can of chickpeas. Hummus is super delicious with the skin on too, just giving you an option to try.

    How do I peel chickpeas?

    Wash them once drained under cold water. Take one by one and slightly press between your finger until the skin comes off.

    • canned chickpeas in a kitchen sieve over a blue bowl
    • peeled canned chickpeas in a kitchen sieve next to the skin of the chickpeas

    Beetroot Hummus Ingredients

    • Cooked or canned chickpeas: the main ingredients for hummus. I always use the canned ones, as it’s super fast to make hummus with them. Feel free to use dried ones and cook them according to the label.
    • Canned beets: the essential ingredient for the beautiful pink color and sweet taste.
    • Aquafaba, the drained water of chickpeas: using this instead of water makes your hummus fluffier and ads more taste. Did you know that you can use aqufaba to make vegan chocolate mousse?
    • Tahini: essential for the unique taste of hummus. Make your own tahini according to this recipe or use storebought one.
    • Lemon juice: the sour aroma is needed for a full flavor.
    • Spices such as garlic, cumin, and salt.

    How To Make Beetroot Hummus Recipe

    • Add all ingredients into a food processor or immersion blender and blend until smooth. If using an immersion blender, you might need to add more water or aquafaba.
    • Store it up to 4 days in an airtight container in your fridge.
    beetroot hummus recipe ingredients in a food processor
    blended beet hummus in a food processor

    More Hummus Recipes

    • Homemade Hummus Basic Recipe
    • Roasted Red Pepper Hummus

    📖 Recipe

    beetroot hummus in two white cups on a white towel

    Beetroot Hummus

    Aline Cueni
    Add some color to your table! Beetroot hummus is not only a pretty dip with its beautiful pink color but also a very delicious hummus variety with a delightfully sweet taste.
    5 from 1 vote

    Click on the stars to leave a vote!

    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Basic Recipe
    Cuisine Vegan
    Servings 6
    Calories 198 kcal

    Ingredients
     

    • 1 can (250g) chickpeas drained
    • 1 cup (200g) canned beets sliced
    • ¼ cup (60g) tahini
    • â…œ cup (90ml) aquafaba see notes
    • 2 tbsp olive oil
    • 1 lemon only juice
    • 2 cloves garlic minced
    • 1 tsp salt
    • ½ tsp ground cumin

    Instructions
     

    • Optional: Wash the drained chickpeas with cold water and peel them → This step is optional but makes your hummus super smooth.
    • Blend all ingredients in your food processor until you have a smooth beetroot hummus. 

    Notes

    • Aquafaba is the water in which the chickpeas are stored and makes your hummus extra fluffy. It can also be used as a vegan substitute for egg white. 

    Nutrition

    Nutrition Facts
    Beetroot Hummus
    Amount Per Serving
    Calories 198 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 1g6%
    Sodium 702mg31%
    Potassium 235mg7%
    Carbohydrates 20g7%
    Fiber 5g21%
    Sugar 5g6%
    Protein 6g12%
    Vitamin A 30IU1%
    Vitamin C 11.1mg13%
    Calcium 51mg5%
    Iron 1.7mg9%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Let us know how it was!

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    1. Robin Lynnea Pierce says

      May 11, 2023 at 11:22 pm

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

      Reply
      • Aline Cueni says

        May 13, 2023 at 9:27 am

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

        Reply

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    Aline Cueni | Founder & Blogger Aline Made

    Welcome

    Hi, I’m Aline!

    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. More about me!

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    393 shares