Beet Hummus

Why You’ll Love This Recipe

I love Beet Hummus because it transforms basic hummus into something visually striking without requiring complicated ingredients. Roasted beets give me a naturally vivid color and a subtle sweetness that balances the tahini and lemon.

I also appreciate how quickly the hummus comes together once the beets are cooked. I simply add everything to a food processor and blend until creamy.

This recipe is especially useful when I’m entertaining because I can prepare it ahead of time. I like arranging it in a shallow bowl with olive oil, herbs, seeds, or nuts for an easy appetizer that looks impressive on the table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beets
• Cooked chickpeas, drained and rinsed
• Tahini
• Fresh lemon juice
• Garlic cloves
• Extra-virgin olive oil
• Ground cumin
• Salt
• Freshly ground black pepper
• Ice water or cold water, as needed

For serving, optional:

• Extra-virgin olive oil
• Fresh parsley or mint
• Sesame seeds
• Toasted nuts
• Crumbled feta
• Pita bread
• Fresh vegetables

I prefer roasting the beets because it concentrates their natural sweetness and gives the hummus a deeper flavor. When I need a faster option, I can use plain precooked beets as long as they aren’t pickled.

Directions

1. I preheat my oven to 400°F (205°C).
2. I scrub the beets thoroughly, trim away the stems, and wrap each beet in foil. I can also place them in a covered baking dish.
3. I roast the beets for about 45 to 60 minutes, depending on their size, until I can easily pierce the centers with a knife.
4. I let the roasted beets cool until they’re comfortable to handle.
5. I remove the skins from the beets and cut them into chunks. I find that the skins usually slip off easily after roasting.
6. I add the chickpeas, roasted beets, tahini, lemon juice, garlic, cumin, salt, and black pepper to my food processor.
7. I process the mixture until the ingredients are finely chopped and beginning to form a smooth paste.
8. With the food processor running, I slowly drizzle in the olive oil.
9. I continue blending for several minutes, stopping occasionally to scrape down the sides of the bowl.
10. I add cold or ice water a little at a time until the hummus reaches the creamy consistency I want.
11. I taste the hummus and adjust the lemon juice, tahini, cumin, garlic, or salt as needed.
12. I transfer the hummus to a serving bowl and use the back of a spoon to create swirls across the surface.
13. I drizzle the top with extra-virgin olive oil and add my preferred garnishes.
14. I serve the Beet Hummus immediately or refrigerate it until I’m ready to serve.

Servings and Timing

I usually get about 6 appetizer-size servings from one batch.

Prep time: 15 minutes
Beet roasting time: 45–60 minutes
Cooling and blending time: 15–20 minutes
Total time: About 1 hour 15 minutes to 1 hour 35 minutes
Servings: 6

When I use precooked beets, I can prepare the hummus in approximately 10 to 15 minutes.

Variations

For a spicy version, I add cayenne pepper, crushed red pepper flakes, or a small amount of harissa. I find that a little heat contrasts nicely with the natural sweetness of the beets.

For Beet Hummus with feta, I crumble feta over the finished dip. I like the salty, creamy contrast it adds to the earthy beet flavor.

When I want extra nuttiness, I add toasted walnuts to the food processor or scatter chopped pistachios over the finished hummus.

For a brighter citrus variation, I add lemon zest along with the juice. I can also use a little orange zest for a sweeter citrus aroma.

I sometimes make a chickpea-free version by blending roasted beets with tahini, lemon, garlic, and a small amount of Greek yogurt or white beans. The flavor and texture are different from traditional hummus, but I still get a creamy beet dip.

Storage/Reheating

I store Beet Hummus in an airtight container in the refrigerator for about 4 to 5 days. I keep any fresh garnishes separate when I want them to maintain their best texture.

If the hummus thickens in the refrigerator, I stir in a small amount of cold water, lemon juice, or olive oil before serving.

I usually serve Beet Hummus chilled or at room temperature, so reheating isn’t necessary. I like taking it out of the refrigerator about 15 to 20 minutes before serving when I want a softer consistency.

I can freeze Beet Hummus for up to about 2 months, although the texture may change slightly after thawing. I stir it thoroughly and add a little olive oil or water to restore its creamy consistency.

FAQs

Do I need to peel beets before making Beet Hummus?

I usually roast the beets with their skins on and peel them afterward. Once they’re fully cooked and cool enough to handle, I find that the skins come away much more easily.

Can I use canned or precooked beets?

Yes. I use plain precooked beets when I want to make this hummus quickly. I avoid pickled beets because the vinegar and added seasonings significantly change the flavor of the finished dip.

How do I make Beet Hummus extra creamy?

I blend the hummus for several minutes rather than stopping as soon as the ingredients are combined. I also add ice water gradually while processing until I reach a light, smooth consistency.

What can I serve with Beet Hummus?

I like serving it with pita bread, pita chips, crackers, cucumber, carrots, celery, bell peppers, and radishes. I also spread it on toast, sandwiches, wraps, and grain bowls.

Can I make Beet Hummus ahead of time?

Yes. I often prepare it a day before serving because it keeps well in the refrigerator. I give it a good stir before serving and add the olive oil, herbs, feta, seeds, or nuts just before bringing it to the table.

Conclusion

Beet Hummus gives me a creamy, savory dip with the earthy sweetness of roasted beets, nuttiness from tahini, and brightness from fresh lemon. Its vibrant color makes it especially appealing for appetizer platters, parties, and everyday snacks.

Beet Hummus

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Beet Hummus is a vibrant, creamy dip blending sweet roasted beets with chickpeas, tahini, fresh lemon, garlic, and olive oil. Its earthy, nutty, and bright flavors make it perfect with pita, vegetables, crackers, sandwiches, and grain bowls.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45–60 minutes
• Total Time: 1 hour 15 minutes to 1 hour 35 minutes
• Yield: 6 servings
• Category: Appetizer
• Method: Roasting and Blending
• Cuisine: Middle Eastern-Inspired
• Diet: Vegan

Ingredients

• 2 medium beets, about 12 oz total
• 1 15 oz can cooked chickpeas, drained and rinsed
• 1/3 cup tahini
• 3 tablespoons fresh lemon juice
• 2 garlic cloves
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 2 to 4 tablespoons ice water or cold water, as needed
• Extra-virgin olive oil, optional, for serving
• Fresh parsley or mint, optional, for serving
• Sesame seeds, optional, for serving
• Toasted nuts, optional, for serving
• Crumbled feta, optional, for serving
• Pita bread, optional, for serving
• Fresh vegetables, optional, for serving

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Instructions

1. Preheat the oven to 400°F (205°C).
2. Scrub the beets thoroughly, trim away the stems, and wrap each beet in foil or place them in a covered baking dish.
3. Roast the beets for 45 to 60 minutes, depending on their size, until the centers can be easily pierced with a knife.
4. Let the roasted beets cool until comfortable to handle.
5. Remove the skins from the beets and cut the peeled beets into chunks.
6. Add the chickpeas, roasted beets, tahini, lemon juice, garlic, cumin, salt, and black pepper to a food processor.
7. Process until the ingredients are finely chopped and begin forming a smooth paste.
8. With the food processor running, slowly drizzle in the olive oil.
9. Continue blending for several minutes, stopping occasionally to scrape down the sides of the bowl.
10. Add ice water or cold water 1 tablespoon at a time while processing until the hummus reaches a light, creamy consistency.
11. Taste and adjust the lemon juice, tahini, cumin, garlic, salt, or black pepper as desired.
12. Transfer the hummus to a shallow serving bowl and create swirls across the surface with the back of a spoon.
13. Drizzle with optional extra-virgin olive oil and garnish with parsley, mint, sesame seeds, toasted nuts, or crumbled feta as desired.
14. Serve immediately with pita bread and fresh vegetables or refrigerate until ready to serve.

Notes

• Roasting the beets concentrates their sweetness, but plain precooked beets can be substituted for a 10- to 15-minute version. Avoid pickled beets.
• For extra-creamy hummus, blend for several minutes and gradually add ice water until the desired consistency is reached.
• Add cayenne pepper, crushed red pepper flakes, or harissa for a spicy variation.
• For a salty, creamy contrast, garnish the finished hummus with crumbled feta.
• Toasted walnuts can be blended into the hummus, or chopped pistachios can be scattered over the top.
• Add fresh lemon zest or a little orange zest for additional citrus aroma.
• Store in an airtight container in the refrigerator for 4 to 5 days, keeping fresh garnishes separate until serving.
• If refrigerated hummus becomes too thick, stir in a small amount of cold water, lemon juice, or olive oil.
• Freeze for up to 2 months. Thaw in the refrigerator, stir thoroughly, and adjust the consistency with olive oil or water before serving.

Nutrition

• Serving Size: 1 serving
• Calories: 190 kcal
• Sugar: 5 g
• Sodium: 350 mg
• Fat: 11 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 5 g
• Protein: 6 g
• Cholesterol: 0 mg