Beet Hummus Recipe

Course: Snacks

Cuisine: American

Keyword: beet hummus recipe, hummus with beetroot, red beet hummus

Prep Time: 5

Total Time: 5

Servings:

Calories: 192kcal

Author: Ashley

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!

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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!

Notes

I prepared my beets in the Instant Pot.

ROAST BEETS - cover beets in aluminum foil and place on a baking sheet. 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.

STORAGE - beet hummus should keep covered in fridge for 5-7 days.

Nutrition info is only for hummus and does not include veggies, chips, or crackers.

Nutrition