This Beet Hummus recipe is vibrant, creamy, and sure to impress! You can’t buy a beet hummus with a flavor this good! Perfect with chips, veggies, or straight from a spoon. It will knock your socks off!
I wanted a beet hummus recipe with a light, smooth texture, an earthy flavor profile, and with a vibrant color that is just hard to beat!
What is beet hummus? Hummus is a popular Middle Eastern dip or spread made from chickpeas, sesame seed paste or tahini, olive oil, lemon juice, garlic, and seasonings. Beet hummus is a variation incorporating roasted beets, like chocolate hummus, which is a sweet dessert dip.
It adds a vibrant reddish-pink color and a slightly sweet and earthy flavor. The remaining components such as chickpeas, tahini, olive oil, lemon juice, and garlic, remain similar to the traditional hummus recipe.
The result is a visually appealing dip with a slightly sweet, tangy and earthy taste like chickpea beet curry or beet falafel. It provides a nutritious alternative to regular hummus, as beets are a good source of vitamins, minerals, and dietary fiber.
The best way to cook beets is to roast in an oven in an air-tight foil. The steam as they cook allows them to cook faster, with minimal moisture loss and without much loss in flavor or juice, resulting in a vegetable that tastes as sweet as candy like honey roasted carrots and parsnips.
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Why this recipe works?
While canned chickpeas are more expensive per ounce than dried chickpeas, they are incredibly convenient and ready to go in your pantry.
Roasted beets add subtle sweetness, earthiness, and a vibrant pink color that is striking. Earthy cumin, lemon juice, and garlic keep the flavors in balance.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Beets - Use one medium or two small beets.
- Chickpeas - Chickpeas are the primary ingredient in a hummus recipe. They provide a nutty flavor and a creamy texture, along with a good amount of protein and essential nutrients like in the vegan chickpea soup recipe.
- Olive oil - It adds a smooth and velvety consistency, making it easier to grind and also contributing a pleasant fruity flavor.
- Tahini - It is a thick paste made from ground sesame seeds. It adds a distinct nutty flavor, enhances the overall taste, and helps bind the ingredients together.
- Lemon - Freshly squeezed lemon juice adds a tangy flavor and brightens the dip. It also balances the richness of the other ingredients and adds a refreshing element.
- Sugar - A dash of sugar brings out the sweetness in the beets.
- Cumin - Compliments the earthy beets.
- Garlic - It adds a pungent and slightly spicy taste, enhancing the overall savory profile of the dip.
Pro tip: Different brands of tahini vary significantly in fat and flavor. Be sure to use hulled tahini, not unhulled. Unhulled tahini is made using whole black sesame seeds and is slightly bitter in taste and also darker in color.
How to roast beets?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1& 2. Wash beets under cold water and cut off the top and bottom. Lay out a piece of tin foil, wrap and seal the beets and place the pack in a baking dish. Roast for 1 hour in a 375-degree oven or until tender when poked with a fork.
3 & 4. Rub the beets using rubber gloves, paper towels, or a butter knife; the skins will slide right off. Chop into large chunks.
Pro tip: The steam-roasted beets are extremely easy to peel; their skins slip right off with a pairing knife. To prevent staining your wooden cutting board or fingers, line it with plastic wrap before working and also wear a pair of kitchen gloves.
How to make beet hummus?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
5 to 8. Add chopped beets, drained chickpeas, and all remaining ingredients into a food processor and process for 3 to 5 minutes, until the hummus is smooth and creamy.
Pro tip: Like the chocolate avocado mousse recipe, run the processor for 3 to 5 minutes; it breaks down all the ingredients and produces a smoother puree.
How to serve?
Beet hummus is versatile and can be served as a dip with pita bread, spicy pita chips, tortilla chips, pretzels, or vegetable sticks such as carrots, celery, cucumbers, bell peppers, or cherry tomatoes. It also makes a tasty spread for sandwiches or wraps.
How to store leftovers?
Once you've made the beet hummus, transfer it to a clean, airtight container with a tight-fitting lid, which will help maintain the flavor and lock in the freshness.
It will typically stay fresh in the refrigerator for up to 4 to 7 days. When you're ready to serve, give it a good stir to recombine any separated oil and ensure a smooth consistency.
How to freeze?
Freezing can be a convenient way to extend the shelf life and preserve the taste and texture. However, it's worth noting that the texture of the beet hummus may change slightly after freezing and thawing.
When ready to use the frozen beet hummus, transfer it to the refrigerator and allow it to thaw overnight. Thawing in the refrigerator helps maintain the texture and prevents bacterial growth.
Once thawed, stir the beet hummus to redistribute any separated water and smooth out the texture. If desired, you can also add a little bit of olive oil or tahini and mix it in for added creaminess.
Tip: I like to freeze in small portions that I will likely use at once. This makes it easier to thaw only the desired amount, reducing waste.
Recipe FAQs
Although boiled beets are quicker, they will have a milder and less intense flavor. If you have boiled beets, you'll notice how pink the water gets, and that flavor goes down the drain. Conversely, roasting brings out their natural sweetness and intensifies their flavor, resulting in a rich, earthy taste.
Technically you can; however, freshly roasted beets have a richer and more intense flavor and add an unparalleled sweet earthy flavor that just can't be achieved with canned vegetables. The roasting process caramelizes the natural sugars resulting in a more complex taste. Canned beets, on the other hand, may have a slightly bland or processed flavor due to the preservation method.
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Beet Hummus
Equipment
Ingredients
- 1 medium beet or use 2 small
- 1 can chickpeas (drained) (15.5 ounce can)
- 1 garlic clove, I like to use a large clove
- 3 tablespoons lemon juice
- 2 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- ½ to ¾ teaspoon salt (I used ¾ teaspoon)
- ½ teaspoon ground cumin
- ½ teaspoon sugar
Instructions
Roast beets
- Preheat oven to 375°F.
- Wash beets under cold water and cut off the top and bottom. Lay out a piece of tinfoil, wrap and seal beets and place the pack in a baking dish. Roast for 1 hour or until beets are tender when poked with a fork.
- Using rubber gloves, paper towels or a butter knife, rub the beets and the skins will just slide right off. Chop into large chunks.
Make hummus
- Add chopped beets, drained chickpeas along with all remaining ingredients into a food processsor and process for 3 to 5 minutes, until the hummus is smooth and creamy. Pro tip: Different brands of tahini vary significantly in fat and flavor. Be sure to use hulled tahini, not unhulled. Unhulled tahini is made using whole black sesame seeds and is slightly bitter in taste and darker in color. Tip: Run the processor for 3 to 5 minutes, it breaks down all the ingredients and produces a smoother puree.
- Spoon into a bowl, swirl with a spoon and garnish with minced parsley, olive oil or cooked chickpeas and serve with toasted pita chips or veggies.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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