I’ve been on a hummus kick lately and this roasted beet hummus is really hitting the spot these days. Vegan, gluten-free and pretty much good with anything!
It’s amazing how quickly one can go through hummus, isn’t it? I can’t be the only one that completely ignores those serving suggestions on the label and easily eats 3x that amount.
I’ve been meaning to make my own hummus for ages and I finally am getting around to it just now. I know it’s so easy to grab at the store but it’s also SUPER easy to make at home.
I was at Whole Foods and this red beet bean dip (that I originally thought was hummus) caught my eye and I thought I’d give it a try. And it was pretty tasty… but I thought, “Okay I can do better.” I know I know, food blogger problems…
Last summer we had some delicious beet hummus at the Toronto Food Photography & Styling Workshop (you can read more about that here) that we used for toast photos and pretty much ever since then I’ve been meaning to bring some type of beet hummus recipe to you on the blog.
Only happening a year later… it’s fine 😀
Roasted Beet Hummus
But then I decided I’d bring you TWO beet hummus recipes because as pretty as red beet hummus is, golden beets are quite pretty as well and just as delicious. So it’s a two-for-one kind of deal going on here. The base recipe is the same, just a couple minor change-ups depending on which way you want to go.
And both equally addicting….
what you need
- roasted red beets or golden beets
- cooked or canned chickpeas
- fresh garlic
- tahini (ground sesame seeds)
- extra virgin olive oil
- fresh lemon juice
- paprika for red beet hummus
- turmeric for golden beet hummus
Beets also remind me of the summer I went to the UK (read about those trips here). I swear “beetroot” was on so many menus! I like that the UK calls it beetroot and the good ole US just calls ’em BEETS. Beetroot sounds much more refined… Currently speaking to myself in a botchy British accent now.
But back to the hummus!
How You make the Beet Hummus
Are you ready for it? It’s amazingly simple and you’ll be wondering why the heck you don’t make homemade hummus all of the time…
- Chop beets into quarters then process into tiny pieces in food processor (I used my NutriBullet)
- Add the rest of the ingredients and process until smooth
THAT IS IT, my friends. Seriously, how easy is that?
And I am not kidding you when I say I could easily eat this beet hummus in two days. I am not sure what makes it so addicting, but I find it to be so much more satisfying than packaged brands. Maybe the packaged brands have too much salt for me? Or maybe it’s just the addition of the roasted beets…
Whatever the case, I hope you make this! It’s perfect for parties, snacking, lunch boxes, on sandwiches and more.
Let me know if you make it!
- 1 large or 2 medium roasted red beets or golden beets (about 3oz) Instant Pot recipe
- 14oz canned chickpeas (low sodium), drained and rinsed
- 2 large cloves fresh garlic, minced (highly recommend fresh here!)
- 3 TBSP tahini (ground sesame seeds)
- 1/4 cup extra virgin olive oil
- juice of medium lemon (about 3 TBSP)
- 1/2 tsp salt, to taste
- 1/4 tsp paprika for red beet hummus
- 1/4 turmeric for golden beet hummus
Veggies such as carrots, celery, bell peppers, radishes, etc. for dipping Crackers, pretzels, pita chips, etc. for dipping
- 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 rest of your ingredients – 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.
- Transfer beet hummus into bowl, serve with favorite veggies, crackers, chips or spread on toast. Enjoy!
I prepared my beets in the instant pot but you can also roast them – Cover beets in foil; bake at 375ºF for 45-50 minutes, depending on size of beets. Rinse under cold water and rub skin off. Or I like the pre-packaged Love Beets brand. Beet Hummus should keep covered in fridge for 5-7 days.
- Serving Size: 2 tbsp
- Calories: 150
- Sugar: 2
- Sodium: 215
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 4
- Cholesterol: 0