Go Back
beet hummus

Easy Beet Hummus Recipe

This easy beet hummus is creamy, vibrant, and packed with flavor. Made with chickpeas, roasted beet, tahini, lemon, and garlic, it's perfect as a dip, spread, or healthy appetizer.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1 medium cooked beet about 5–6 oz / 150 g, peeled and chopped
  • 1 15 oz can chickpeas, drained and rinsed
  • ¼ cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon salt or to taste
  • 2-4 tablespoons ice water
Optional Garnishes
  • Olive oil
  • Chopped parsley
  • Sesame seeds
  • Toasted pumpkin seeds
  • Cracked black pepper

Method
 

  1. Add the cooked beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt to a food processor.
  2. Blend until mostly smooth.
  3. Add the ice water one tablespoon at a time, blending between additions until the hummus is smooth and creamy.
  4. Scrape down the sides of the bowl as needed and blend again.
  5. Taste and adjust with more lemon juice or salt if desired.
  6. 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.