Beet Hummus
Gorgeous and creamy Beet Hummus radiates a light sweet earthy flavor and a vibrant burst of color. It’s healthy, delicious and always draws a crowd at parties or gatherings. Serve it as a spread or dip with raw veggies, pita chips or your favorite crackers!
Beet hummus is definitely the most colorful hummus you will ever eat, and it’s loaded with great nutrition! Roasted red beets transform a classic hummus recipe into a vibrant, creamy, and delicious dip; perfect for snacking and serving as an appetizer.
This beetroot hummus includes the classic ingredients of the traditional hummus recipe with chickpeas, tahini, lemon juice, garlic, cumin, salt and olive oil. Add in blended roasted beets and it becomes intensely bright with the most stunning hue. All of the ingredients come together to make beet hummus not only beautiful to look at but incredibly tasty to eat! It’s the perfect complement to any veggie platter, sandwich, grain bowl or charcuterie board.
Homemade hummus is so easy to make with simple ingredients, and it’s way tastier than store-bought. Plus, you have control over the ingredients. Use it as a spread, dip, salad topping or enjoy it by the spoonful. And if you’re a hummus lover, you’ll have to try pumpkin hummus, chipotle white bean hummus, or this cilantro jalapeño hummus next!
Made this hummus for the first time and it is amazing! Can’t stop snacking on it! Definitely great for meal prep as it makes a large amount.
— Kate
Ingredients needed
The ingredients needed to make this beet hummus recipe with bright pink color are simple, nutritious and easy to find! Canned beets or pre-cooked beets found in the produce department can be used instead of roasting the beets yourself. Here’s everything you’ll need to make the prettiest dip:
- Cooked beets: Use beets that have been cooked or roasted ahead of time making this a 5-minute recipe! We typically roast them in the oven, but here’s a convenient recipe for instant pot beets.
- Chickpeas: You’ll need one 15 oz can of chickpeas, also known as garbanzo beans. It’s a good idea to reserve some of the liquid when draining to add to the hummus if it’s too thick.
- Tahini: The paste made from sesame seeds that gives this dip the perfect creamy texture. We love Soom tahini! Here’s a review of the best tahini brands from the store.
- Lemon juice: We recommend freshly squeezed lemon for the best flavor.
- Garlic cloves: Garlic is a must for depth of flavor! Whole peeled cloves will blend up nicely, but minced garlic works too.
- Ground cumin: This spice is used in most hummus recipes. It has a slightly sweet, warming flavor with a nutty element, and these qualities mean it’s often seen as a savory alternative to cinnamon.
- Salt: Salt brings all of the flavors together for the most delicious taste.
- Olive oil: Perfect for making the hummus rich and creamy with the perfect consistency.
How to make this recipe
This beet hummus recipe comes together quickly with very little effort in the food processor or blender. Here’s the simple process:
- Roast the beets: To roast beets, cut stems and clean them, wrap them in foil, place them in an oven-safe pan and roast at 400 degrees for about 50 to 60 minutes. The longer they cook, the easier they are to peel and chop. See this roasting beets tutorial.
- Peel the beets: When the cooked beets are cool enough to handle. Run them under water and use a washcloth to scrub the peel off. Or you can hold one of them at a time in a paper towel and use it to rub the skin away. The skin should peel away easily; if it doesn’t, the beets likely need to cook for a little longer. Chop into cubes.
- Blend: Place all ingredients except olive oil into a food processor or high-powered blender and blend until smooth, about 60 seconds.
- Add olive oil: Last, drizzle in olive oil as the hummus is mixing. Continue to mix for about a minute or until it’s vibrant and super creamy.
- Adjust for flavor and consistency: Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil, if needed. If it’s too thick, add 1 tbsp at a time of reserved chickpea liquid or a bit of water, and continue mixing until you achieve desired texture and consistency.
- Serve: Garnish with an extra drizzle of olive oil and fresh herbs such as minced parsley and sprinkle with some black and white sesame seeds, if you’d like. Serve with crackers, chips, veggies, or as a sandwich spread.
Recipe tip
Beets are quite messy to handle, as the juice will bleed onto anything it touches. To keep them from staining your hands, wear kitchen gloves or latex gloves while handling.
Expert tips
- Roasting time: The cook time for your beets will greatly depend on the size. While they are difficult to overcook, it’s a good idea to check on them every 10 to 20 minutes after they have been in the oven for about 40 minutes. You want them to be fork tender. If you notice they are difficult to peel, place them back in the oven for a bit more time.
- Extra creamy option: For a smooth, creamier hummus, tenderize the chickpeas using baking soda. Toss rinsed and drained chickpeas with 1 1/2 teaspoons of baking soda in a microwave-safe bowl. Once coated, microwave for 90 seconds. Transfer the hot chickpeas into a large bowl and cover them with cool water. Gently rub the chickpea skins off of the chickpeas using your hands and drain off the water that has the skins in it. Continue until you’ve taken the skin off of all of the chickpeas. This might take 4-5 changes of cool water. Then, follow the instructions to make the hummus.
- Use fresh lemon juice: Store-bought lemon juice doesn’t have quite the same flavor as fresh lemon juice. For the brightest most delicious flavor, always use fresh.
- Garnishes: It’s optional, but we like to serve this garnished with a drizzle of olive oil, fresh herbs like parsley, and a sprinkle of black and white sesame seeds. It looks really festive, especially when serving at a party.
Frequently asked questions
Yes! Beets are heart-healthy, fight inflammation and are filled with vitamins and minerals. Check out more about the awesome health benefits of beets. Chickpeas are great for gut health and full of insoluble fiber which helps to feed the “good” bacteria in your gut. So beets plus chickpeas make this roasted beet hummus a nutrient-rich, healthy, wholesome snack!
Trader Joe’s beet hummus was discontinued around 2017. While it was delicious, this homemade beet hummus recipe is even tastier!
Yes! This recipe makes about 4 cups, which is a good amount, so you might want to freeze some for later. Store it in a freezer-safe airtight container in the freezer for up to about 3 months. Simply thaw in the fridge when you’d like to enjoy it. You can stir in water or more olive oil for texture.
Serving suggestions
There are so many ways to use beet hummus! Here’s some ideas:
- As a dip: Use it as a dip for crackers, chips, freshly-chopped vegetables like cucumbers, radishes, baby carrots, and celery, pita bread, or add it to a snack board.
- As a spread: Spread it on your favorite sandwiches, as the bottom layer on avocado toast and wraps for a unique pop of color and flavor.
- As a dressing: Thin a portion of it with cold water and drizzle it over a fresh green salad.
- Added to bowls: Add a dollop to a grain bowl with roasted veggies and other delicious ingredients.
Storage recommendations
This is a great make ahead or meal prep recipe because once the flavors have a chance to intensify and marry together, it’s even more delicious. It also is great to store for snacking on all week. Serve with some veggies and you have a healthy snack full of fiber and vitamins that is super good for you! This is a hit with everyone that tries it!
- In the refrigerator: It is best to store leftover beet hummus in an airtight container for 5 to 7 days in the fridge. It will thicken as it chills, so stir in 1-2 tablespoons of cold water, as needed. It will add moisture and make it nice and creamy again.
More dip recipes
If you love this beetroot hummus recipe, grab your favorite chips and crackers and try out a few more of my favorite dip recipes!
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Beet Hummus
Ingredients
- 2-3 medium to large (about 1 pound) beets, roasted, peeled and chopped
- 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained (reserve the liquid for adding to the hummus if it's too thick)
- 1/4 cup tahini, ground sesame seed (tahini can be found near the other nut and seed butters in grocery store)
- 5 tablespoons lemon juice or the juice from about 1 lemon
- 2 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoon salt, more if desired to taste
- 2 tablespoons extra virgin olive oil
Instructions
- To roast beets, cut stems and clean them, wrap them in foil, place them in an oven-safe pan and roast at 400 degrees for about 50 to 60 mins. The longer they cook, the easier they are to peel and chop. See this roasting beets tutorial.
- When the cooked beets are cool enough to handle. Run them under water and use a washcloth to scrub the peel off. Or you can hold one of them at a time in a paper towel and use it to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer.
- Place all ingredients except olive oil into a food processor or high-powered blender and blend until smooth, about 60 seconds.
- Last, drizzle in olive oil as the hummus is mixing. Continue to mix for about a minute or until it’s vibrant and super creamy.
- Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add 1 tbsp at a time of reserved chickpea liquid or a bit of water, and continue mixing until you achieve desired consistency.
- Garnish with an extra drizzle of olive oil and fresh herbs such as minced parsley and sprinkle with some black and white sesame seeds, if you'd like. Serve with crackers, chips, veggies, or as a sandwich spread.
Notes
- In the refrigerator: It is best to store leftover beet hummus in an airtight container for 5 to 7 days in the refrigerator. It will thicken as it chills, so stir in 1-2 tablespoons of cold water, as needed. It will add moisture and make it nice and creamy again.
Did you make this recipe?
Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
Made this hummus for the first time and it is amazing! Can’t stop snacking on it! Definitely great for meal prep as it makes a large amount.
Trader Joe’s Beet Hummus is my fave!! How would I substitute canned beets in this recipe?
Thanks,
Jazz
I’ve never tried using canned beets, but the recipe uses about 1 1/2 to 2 cups of beets. Good luck!
Hi Kim, what a beautiful and vibrant looking hummus! I am one of those people that could eat beets every day and so I love making beet hummus, juices, salads and I make a special “cough and throat” beet syrup whenever I feel under the weather. Thanks for sharing this awesome recipe!
Thanks so much, Silvia. I hope you get a chance to give it a try. It’s one of my favorites!