This roasted Beet Hummus recipe is quick and easy, made with just 7 ingredients, and can be made with ruby red beets or golden beets! Vegan, gluten-free, and pretty much good with anything!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox.
Why You Should Make This
- So easy to grab at the grocery store, but SUPER EASY to make at home!
- A two-for-one kind of deal going on here thanks to red beets and golden beets.
- Not your average traditional hummus and a vibrant color that can’t be beet!
- Serve with an assortment of veggies, crackers, pretzels, chips, pita bread, and more.
Recipe Ingredients
Here’s a breakdown of everything you need to make hummus with beets:
- roasted beets – look for fresh beets (red or golden) roughly the same size with the beet greens attached (an indicator of freshness). If you want to use pre-cooked beets, I love the Love Beets brand.
- canned chickpeas – go for low-sodium chickpeas (garbanzo beans) and rinse and drain before using. If you prefer to use dried chickpeas, you will have to soak them in cold water, then boil and simmer until super soft, almost mushy.
- fresh garlic – I highly recommend fresh garlic cloves here. It really amps up the flavor of this red beet hummus recipe.
- tahini – nutty tahini is ground sesame seeds (sesame seed paste) that can be found in the grocery store near the peanut butter.
- extra virgin olive oil – we want the fruitiest and freshest flavor when it comes to the oil component.
- fresh lemon juice – freshly squeezed lemon juice provides a nice pop of citrus zing. Lemon zest would be a delicious addition
- fine sea salt – a pinch of salt enhances all those delicious root vegetable flavors. Black pepper or red pepper flakes is a great way to add some heat.
- paprika – use for red beet hummus as it highlights the gorgeous color and flavor.
- turmeric – use for golden beet hummus to give us that bright orange hue.
COOKING TIP: if you bought your bunch of beets with the beet greens attached, remove them as soon as you get home. The greens continue to pull nutrients from the beetroot.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Instructions Overview
This beetroot hummus recipe is incredibly simple, you’ll wonder why you don’t make homemade hummus all the time. Here are the step-by-step instructions:
1
chop beets
Chop whole beets into quarters. Add to the bowl of a food processor or small blender (I used my NutriBullet).
Pulse until beets are processed into small pieces.
2
add remaining ingredients
Add the chickpeas, garlic, tahini, olive oil, lemon juice, salt, and paprika if using red beets or turmeric if using golden beets.
Process mixture until smooth, scraping down the sides of the bowl as needed.
3
serve
Transfer beet hummus to your serving bowl of choice. Finish with a drizzle of olive oil.
Serve with your favorite crunchy veggies, crackers, chips, or spread on toast. Enjoy!
Serving Suggestions
You can serve this as a beet dip for parties, snacking, and in lunch boxes. It goes especially well with fresh cut vegetables, like celery sticks, carrot sticks, and radishes. But you can also serve it with pretzels, crackers, and pita chips for extra crunch factor.
But don’t stop there! Serve it as a sandwich spread or condiment to add some color to your lunch hour.
How to Store
Leftover beet hummus can be stored, covered, in the fridge or in an airtight container for 5- 7 days.
The hummus will thicken in the fridge, but give it a good stir just before serving to bring everything back together.
Recipe FAQs
Is beetroot hummus healthy?
Yes, this is a vegan beet hummus that is incredibly healthy as it’s made with whole foods, healthy fats, fiber, and plant protein. I love to enjoy it as a healthy snack and kids love it, too!
Can you make beet hummus from canned beets?
You sure can! However, the way the beet hummus tastes may be slightly different from the canned beets and beet juice. You can combat this with extra tangy lemon.
How long does homemade beet hummus last in the fridge?
Roasted beet hummus will last for 5-7 days in an airtight container in the fridge.
Why do people put ice cubes in hummus?
The cold temperature of ice allows the ingredients to emulsify. If you want an extra creamy texture, try adding 2 ice cubes to the mixture when you add the remaining ingredients. If the texture is too thick, add a bit of water.
If you make this Beet Hummus recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Beet Hummus Recipe
Ingredients
- 1 large roasted red beets or golden beets, or 2 medium, about 3oz, follow this tutorial for Instant Pot Beets.
- 1 (14 oz) can low sodium chickpeas, drained and rinsed
- 2 large garlic cloves, minced (highly recommend fresh here!)
- 3 tbsp tahini, Soom foods is a great one!
- ¼ cup extra virgin olive oil
- 3 tbsp lemon juice, from 1 medium lemon
- ½ tsp fine sea salt, to taste
- ¼ tsp paprika, for red beet hummus, optional
- ¼ tsp turmeric, for golden beet hummus, optional
- sliced veggies, for serving, such as carrots, celery, bell peppers, radishes, or crackers, pretzels, pita chips
Instructions
- Chop red or golden beets into quarters and add to small blender or food processor. Pulse until beets are processed into tiny pieces.
- Add the drained chickpeas, minced garlic, tahini, olive oil, lemon juice, salt, and paprika if using red beets or turmeric if using golden beets.
- Process mixture until smooth, scraping down the sides of the bowl/cup as needed.
- Serve: Transfer beet hummus into bowl, serve with favorite veggies, crackers, chips or spread on toast. Enjoy!
Leave a Reply