By A can of chickpeas and one roasted beet are all it takes to make a dip that looks impressive without any extra effort. Trust me, this beet hummus disappears fast.
Why You’ll Love This Beet Hummus
- Naturally vibrant without any food coloring. The roasted beet gives this hummus its beautiful pink color.
- Ready with simple ingredients. Everything you need is easy to find, and the blender does most of the work.
- Smooth, creamy, and flavorful. It’s perfectly balanced with earthy beets, chickpeas, tahini, garlic, and lemon.
- Great for more than dipping. Spread it on sandwiches, wraps, toast, or add it to grain bowls for extra flavor.
- Perfect for meal prep. It keeps well in the fridge, making healthy snacking easy throughout the week.
Ingredients
You only need a handful of simple ingredients to make this vibrant beet hummus. Each one plays a role in creating the perfect balance of creamy, earthy, and tangy flavors.
- Cooked beet – Roasted or steamed both work well. Roasting gives the hummus a slightly sweeter, deeper flavor.
- Chickpeas – The base of the hummus that makes it creamy and satisfying. Canned chickpeas work perfectly.
- Tahini – Adds richness and the classic nutty flavor that every good hummus needs.
- Fresh lemon juice – Brightens the dip and balances the sweetness of the beet.
- Garlic – A single clove adds just the right amount of savory flavor without overpowering the beets.
- Extra virgin olive oil – Helps create a smooth texture and adds richness.
- Ground cumin – Brings a warm, earthy note that pairs beautifully with the beet.
- Salt – Enhances all the flavors.
- Ice water – Blend in a little at a time to achieve an ultra-creamy consistency.
- Optional garnishes – A drizzle of olive oil, chopped parsley, sesame seeds, cracked black pepper, or toasted pumpkin seeds for extra texture and presentation.
How to Make Beet Hummus
Add the cooked beet, chickpeas, tahini, fresh lemon juice, garlic, olive oil, cumin, and salt to a food processor or high-powered blender. Blend until everything is mostly smooth, then slowly add ice water, one tablespoon at a time, until the hummus becomes extra creamy. Don’t forget to scrape down the sides of the bowl once or twice so everything blends evenly. Give it a taste and adjust with a little more lemon juice for brightness or salt to enhance the flavor if needed. Once it’s silky smooth, spoon it into a serving bowl, finish with a drizzle of olive oil and your favorite toppings, then serve with warm pita, crunchy veggies, crackers, or spread it on sandwiches and wraps. Trust me, it tastes even better after chilling in the fridge for 30 minutes, giving the flavors time to come together.
Expert Tips
- Roast the beet instead of boiling it if you can. Roasting brings out its natural sweetness and gives the hummus a richer flavor.
- Peel the chickpeas for the smoothest, creamiest texture. It’s optional, but worth the extra few minutes if you want ultra-silky hummus.
- Use ice-cold water instead of adding more olive oil. It helps create a lighter, fluffier consistency.
- Blend a little longer than you think you need to. An extra minute or two can make a noticeable difference in texture.
- Taste before serving. A squeeze of extra lemon juice or a pinch of salt can completely bring the flavors to life.
- Let it chill for at least 30 minutes before serving. The flavors meld together beautifully, making the hummus even more delicious.
Variations
Want to switch things up? This beet hummus is easy to customize depending on what you have on hand.
- Make it spicy by blending in a pinch of cayenne pepper, red pepper flakes, or a small roasted jalapeño.
- Add fresh herbs like dill, parsley, or cilantro for a brighter, fresher flavor.
- Skip the tahini if needed and use a little extra olive oil for a slightly different but still creamy dip.
- Make it extra garlicky by adding another clove of garlic if you love a bolder flavor.
- Top it with crunch like toasted pumpkin seeds, chopped pistachios, sunflower seeds, or everything bagel seasoning before serving.
- Turn it into a spread by making it a little thicker with less water, it’s delicious in wraps, sandwiches, burgers, and grain bowls.
What to Serve with Beet Hummus
This beet hummus pairs well with just about anything, making it a great addition to snacks, lunches, or party platters.
- Warm pita bread or pita chips are the classic choice for scooping up every last bite.
- Fresh vegetables like carrots, cucumbers, celery, bell peppers, radishes, and snap peas add the perfect crunch.
- Spread it on sandwiches and wraps instead of mayo for extra flavor and a boost of plant-based protein.
- Add a generous scoop to grain bowls with quinoa, roasted vegetables, and greens for an easy, satisfying meal.
- Serve it alongside crackers, pretzels, or crostini for an effortless appetizer.
- Use it as part of a mezze platter with olives, feta, falafel, stuffed grape leaves, and fresh veggies for a colorful spread that’s perfect for entertaining.
Storage Tips
Beet hummus stores beautifully, making it perfect for meal prep or snacking throughout the week.
- Refrigerate: Transfer the hummus to an airtight container and store it in the refrigerator for up to 5 days. For the best freshness, drizzle a thin layer of olive oil over the top before sealing.
- Freeze: You can freeze beet hummus for up to 3 months in a freezer-safe container. Leave a little space at the top since it expands slightly as it freezes.
- Thaw: Let it thaw overnight in the refrigerator, then give it a good stir before serving. If it seems a bit thick, mix in a splash of cold water or lemon juice to bring back its creamy texture.
Frequently Asked Questions
Can I use canned beets instead of fresh beets?
Yes! Canned beets work well and save time. Just drain them well before blending so the hummus doesn’t become too watery.
Do I have to roast the beet?
No. Roasted beets add a deeper, sweeter flavor, but steamed or boiled beets will also make a delicious hummus.
Is beet hummus healthy?
Yes! It’s packed with fiber, plant-based protein, healthy fats, and antioxidants, making it a nutritious snack or spread.
Can I make beet hummus without tahini?
Absolutely. The flavor will be slightly different, but you can replace the tahini with a little extra olive oil or even plain Greek yogurt for a creamy twist.
Why isn’t my hummus smooth?
For the creamiest texture, blend it a little longer and add ice water one tablespoon at a time. Peeling the chickpeas also helps create an extra-silky hummus.
What can I eat with beet hummus?
Serve it with pita bread, pita chips, crackers, fresh vegetables, sandwiches, wraps, or grain bowls. It also makes a great addition to a mezze platter.
Final Thoughts
This beet hummus is proof that a few simple ingredients can create something both beautiful and delicious. Whether you’re serving it as a snack, spread, or appetizer, it’s an easy recipe you’ll want to make again.
If you enjoyed this recipe, be sure to try my Best High Protein Chickpea Pasta Salad (Easy 25-Minute Recipe), Easy Greek Veggie Pita (Fresh & Ready in 15 Minutes) and High Protein Spinach Feta Wrap (Easy 15-Minute Lunch Recipe) for more easy vegetarian favorites.
Easy Beet Hummus Recipe
Ingredients
Method
- Add the cooked beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt to a food processor.
- Blend until mostly smooth.
- Add the ice water one tablespoon at a time, blending between additions until the hummus is smooth and creamy.
- Scrape down the sides of the bowl as needed and blend again.
- Taste and adjust with more lemon juice or salt if desired.
- Transfer to a serving bowl, drizzle with olive oil, garnish as desired, and chill for 30 minutes before serving for the best flavor.
Notes
- Roasted beets provide the sweetest, richest flavor.
- Peel the chickpeas for an extra-smooth hummus if desired.
- Ice water creates a lighter, creamier texture than adding more olive oil.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.