Irresistible Beet Hummus

Name: Irresistible Beet Hummus
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 13 oz beetroot (3 medium-sized raw beets); 1/2 Tbsp olive oil (to roast the beets); 1/4 tsp salt (to season the beets); 1.26 lb cooked chickpeas (3 cups; or use 2 cans); 1/3 cup lemon juice (1 large lemon); 0.42 oz garlic (2 cloves); 2 Tbsp tahini

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Say goodbye to boring beet recipes. My delicious roasted beet hummus is packed with goodness and plenty of earthy flavors and makes for a vibrant addition to any party platter. Such a versatile dip no longer needs to look dull when you can liven it up with a rainbow of colors.

Beet hummus on a plate topped with mint laves

For being such a versatile dip, hummus lends itself to almost any ingredient, whether it’s basil, red pepper, or even chocolate. I’m always looking for ways to incorporate more veggies into the things I eat every day. And my roasted beet hummus is the perfect way to do it.

Not only do you get all the goodness of beets and chickpeas, but my beet hummus recipe is easy to make. It only needs six ingredients to create a creamy and vibrant dip with a lovely reddish-pink color.

Don’t like beets? Don’t turn your nose up at it – my beet hummus recipe has convinced many a hater to become a lover.

What Does Beet Hummus Taste Like

Beets – or beetroot as it’s known in some parts of the world – have a pretty distinctive, earthy taste. It blends well with the umami flavor that ordinary hummus has.

Beet hummus in a small bowl with cucumber and carrot sticks and pita chips

Beet recipes often use complementary ingredients that allow this violet veggie to take center stage because of how powerful the flavor can be. Beets are also particularly sweet when allowed to cook – especially when they’re roasted. The olive oil allows them to caramelize and complement the savory taste of the chickpeas.

My roasted beet hummus is creamy and packed with beets, as well as complimenting flavors of garlic, lemon juice, and salt.

Beet Hummus Nutrition

According to the Cleveland Clinic beets have lots of nutritional benefits alongside being low calorie:

High in Potassium, Fiber, Vitamin C and B6, and Magnesium.
Full of antioxidants.
Shown to have anti-inflammatory properties.
Could help lower your blood pressure.
Support day-to-day cognitive function.
Support pregnancy due to its high levels of folic acid.

The hummus itself is also a high-fiber, high-protein that’s vegan, gluten-free, and FODMAP friendly. It is packed with essential vitamins and minerals. You can find out more with my classic Hummus recipe (with my best tips for traditional hummus).

What Is Beet Hummus Made of

Chickpeas: To feed my (totally legitimate) hummus addiction, I’ve usually got my own, home-cooked chickpeas on hand for fresh beet hummus. My easy-to-follow chickpea prep recipe will help you get the same results – but using canned chickpeas is just fine.
Roasted beets: The start of our beet hummus recipe. Delicious – if not a little messy – I roast mine with a little extra virgin olive oil and salt. Instead of using red beets, you can swap them for golden beets. The color and flavor will vary, but the method remains the same.
Tahini: Made from ground sesame seeds, tahini is an essential hummus ingredient with a real umami flavor.
Lemon juice: A great compliment to chickpeas, the acid in the lemon juice will lift the flavor of the beet hummus. Many beet recipes incorporate lemon and even lemon zest to enhance their natural flavor.
Garlic: A staple for hummus, garlic’s strength will add another layer of taste to your dish.
Salt: Essential for cooking (and for beet hummus) to enhance flavor.

How to Make Beet Hummus?

How to Cook Raw Chickpeas

This method is my tried and tested way of getting perfect chickpeas, every time.

Soak your chickpeas in a large bowl with plenty of water for eight hours or overnight. Drain and rinse, then cook in a large saucepan.

Bring the chickpeas to boil over medium-high heat and allow to simmer for around 35 minutes – until they’re mushy. This is the best way to make creamy hummus. No need to peel the chickpea skins. But you can keep a bit of the chickpea liquid if you want to adjust the texture of the hummus when blending.

How to Roast Beets

For roasted beet hummus, first, clean your beets and chop them into halves or quarters. Drizzle the pieces with olive oil and season with salt. Roast in the oven at 400ºF/200ºC for 20-45 minutes – depending on how big the pieces are. They should be fork-tender when ready.

Blend the Hummus

This is the final step. Place all the ingredients in a blender or a food processor and blend until smooth and creamy. Taste test and adjust come of the ingredients if wanted. Add a bit more tahini, lemon juice, a garlic clove or salt, etc.

Chef’s tip: For super fluffy hummus, add an ice cube or two while blending. This may sound odd, but it makes a big difference!

If you feel that the hummus is a bit too thick, you can add a tablespoon of ice water (or an ice cube). Blend until you reach your desired consistency. Alternatively, use some of the chickpea cooking water (aquafaba).

This beet hummus is now ready to enjoy or store for later.

In the refrigerator, beet hummus will keep for 4-5 days in an airtight container. In the freezer, if stored in a container or freezer bags, this beet hummus recipe can keep for up to four months.

What to Serve with Beet Hummus

My beet hummus recipe is so versatile, it can go with anything.

It is a great addition to your mezze selection alongside other dips, side dishes, or snacks. Serve together with moutabal and muhammara dip. And, don’t forget to add pita bread or pita chips.

Serve it as part of a grazing board or veggie platter – it’s perfect for dipping cucumber and celery in. Or use it as a dip for some of my favorite fried food recipes, like Crispy Fried Squash or Green Plantain.

It even makes a great dressing or condiment for salads. It can also be used as a sandwich spread and go with my lettuce wraps or a quinoa salad. It can also accompany other cooked root vegetables.

FAQs

Can we use boiled/steamed beetroot instead of roasted?

Yes! It won’t have the smoky flavor that roasting gives beetroot. But my beet hummus recipe is just as good, however, you cook your beets.

Recipe Tips and Notes

Boiled and steamed beets are just as good as roasted beets. To help maintain the color, you can even blanch them once cooked.
The best way to get the most flavor from this beet hummus recipe is to use home-roasted beets – not store-bought ones. The flavor is intensified during the roasting process, leaving the veggies caramelized and delicious. I also find that the color of the beets is at its brightest when using freshly cooked beets.
Dried chickpeas work even better in roasted beet hummus than canned. They’re also likely to have less sodium in them. Just make sure to cook them until they are mushy.
Beet hummus will thicken again when you refrigerate. When you’re ready to eat, add 1-2 tablespoons of cold water and mix until you get your perfect consistency again.
To get your beet hummus super creamy, add an ice cube or two while blending.

Eating beet hummus with a cucumber stick

More Beet Recipes

If you try this roasted beet hummus recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!