This Beetroot Hummus recipe is perfect for all of your snacking needs. This hummus has a vibrant color and a creamy texture, as well as a delicious, earthy flavor. It's also incredibly easy to make, and your guests and family will love it.
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Beet hummus
- This pink beetroot hummus only requires a few simple ingredients, so you don't have to worry about a long shopping list.
- The sweetness of the beets adds a unique twist to this classic dip, the flavor is unbeatable.
- This great recipe makes a fabulous appetizer for parties and potlucks because it's always a huge hit with the young and old alike.
One of the best things about this delicious hummus is that the beets add not only a lot of extra flavor but also a beautiful pink color, which makes this homemade hummus on your appetizer or snack table.
Ingredients you'll need
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes / Variations
- Chickpeas - Make sure that you drain and rinse the canned chickpeas before you add them to this recipe.
- Beets - Look for vibrant-colored beets for the freshest taste.
- Tahini - This is a key ingredient in this simple recipe. I like to use homemade tahini to avoid a trip to the grocery store.
- Fresh garlic cloves - Fresh garlic works best. However, you can also use garlic powder or even jarred minced garlic.
- Fresh lemon juice - Fresh juice will give you flavor in this simple dip. However, you can also use bottled.
- Extra-virgin olive oil - I prefer the light flavor of extra virgin; however, you can also use regular olive oil.
- Ground cumin - This adds a smoky depth of flavor to the dip.
- Basics - You will need salt, black pepper, and water to finish off this simple recipe.
Before you begin: essential tools
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- Aluminum foil
- Baking sheet
- Blender or food processor
- Serving bowl
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Step by step: instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Wash and trim beets, drizzle with oil, and wrap each one individually in aluminum foil. Roast in the oven for about 45-60 minutes or until the beetroots are tender. Let them cool, then peel and chop into chunks.
- In a high-powered blender or food processor, combine the chickpeas, roasted beetroots, tahini, minced garlic, lemon juice, olive oil, cumin, salt, and pepper.
- Pulse until the mixture combines well and reaches a smooth and creamy consistency.
- Only if needed, add water in small increments to achieve your desired thickness. Taste the hummus and adjust the seasoning according to your taste. Serve with a drizzle of olive oil and garnish with sesame seeds.
Adaptable recipe – make it your own!
- Swap out the lemon juice and use lime juice for a tangy twist.
- Add in your favorite herbs and spices, such as parsley, cilantro, or smoked paprika, to give the hummus more depth of flavor.
- Does your family like a touch of spice? You can also add in some red pepper flakes or cayenne pepper for a spicy kick.
- Want to make it creamier? Blend in a dollop of plain Greek yogurt.
More dip recipes
As a snack monster, I share a lot of dip recipes.
My notes
- If you don't have a high-powered blender, I would recommend that you use a food processor for the smoothest result. A regular blend will also work; however, you will need to blend it longer.
- I've found that the best way to peel beets is to roast them in the oven and then peel them.
- You can even use canned beets for convenience, so make sure to drain and rinse them before adding them to the blender. However, roasted beets will give you the best flavor.
- For a great flavor, I like to finish off the top of the hummus with a light drizzle of the oil. This is optional, but if you ask me, I think it makes the flavors pop.
Storage
Refrigerate - Store leftover hummus in an airtight container in the fridge for up to five days.
Freeze - If you want to save some leftover beet hummus for later, you can freeze it for up to 3 months. Transfer it to a freezer-safe container and thaw in the refrigerator before serving.
Make ahead
Hummus is great for meal prep! You can make a batch ahead of time and store it in the refrigerator for easy snacking or meal options throughout the week. Just be sure to stir it well before serving.
Perfect pairings: what to serve with
I like to serve this delicious spread with pita chips made from Whole Wheat PIta Bread or Lebanese Pita Bread. It also goes well with homemade flatbread crackers or even vegetables for dipping.
💬 Your questions answered: FAQs
Yes, traditional hummus contains tahini, which gives it its creamy texture and nutty flavor.
Beetroot hummus has a slightly earthy and sweet flavor from the beets but still maintains the classic tangy and savory taste of traditional hummus.
More recipes with chickpeas
- If you are a fan of hummus then this post that teaches you How To Make Hummus is something you are going to want to read.
- This Chickpea Soup is a spicy hummus drink that is perfect for cold winter days.
- Ready to make your own delicious Falafel Wraps at home? They are so easy to make and very rewarding too.
- Enjoy a comforting and hassle-free meal with this Slow Cooker Beef Stew recipe
This is a really easy way to enjoy the earthy flavor of beets; you can also try this Beet and Carrot Salad; it is one of my favorites. Let me know what is your favorite way to enjoy beets.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Beetroot Hummus
Ingredients
- 1 (15 oz) can chickpeas drained and rinsed
- 8-10 ounces beetroots roasted and peeled
- 3 tablespoons Tahini
- 1-2 cloves garlic minced
- ¼ cup fresh lemon juice
- ¼ cup extra-virgin olive oil plus more for drizzling
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Water as needed for consistency
Optional toppings: black sesame seeds, micro greens, extra olive oil
Instructions
Roast the Beetroots:
- Preheat your oven to 400°F
- Wash and trim roots and stems off of the beetroots, leaving the skin on.
- Wrap each beetroot individually in aluminum foil, drizzle with oil and place them in a baking dish or on a baking sheet, making sure there is plenty of space around them for roasting.
- Roast in the preheated oven for about 45-60 minutes or until the beetroots are tender. Smaller beetroots will cook faster, larger beetroots will take longer.. You’ll know they are done when you can easily slide a sharp knife into them.
- Once done, let them cool, then peel and chop into chunks. The skins should slip off easily now that they are cooked.
Prepare the Hummus:
- In a high-powered blender or food processor, combine the chickpeas, roasted beetroots, tahini, minced garlic, lemon juice, olive oil, cumin, salt, and pepper.
- Pulse until the mixture is well combined and reaches a smooth and creamy consistency.
- Only if needed, add water in small increments to achieve your desired thickness.
Taste and Adjust:
- Taste the hummus and adjust the seasoning, adding more salt, pepper, or lemon juice as desired.
Serve:
- Transfer the beetroot hummus to a serving bowl.
- Drizzle with extra olive oil and garnish with sesame seeds and micro greens for a finishing touch.
Enjoy:
- Serve the beetroot hummus with pita bread, vegetable sticks, or as a colorful spread for sandwiches and wraps.
Nutrition
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