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Beet hummus is both a beautiful and delicious way to add vibrant color and even more nutrients to your hummus fix in this easy recipe.
Once you start changing up your hummus, you discover that there are all kinds of ways to infuse even more flavor and good health to the already excellent classic hummus. Beet hummus includes all of the same ingredients as classic hummus, with the addition of beets for vibrant color and great flavor. With its gorgeous pink hue and creamy texture, this delicious beet hummus recipe is perfect for serving as part of a mezze platter or on its own with pita bread or crunchy veggies, or even as a spread on wraps and sandwiches. Rich in essential nutrients, this bright pink hummus is a totally unique twist on traditional hummus that will become a new favorite way to change up the hummus we all want to eat even more of for its goodness in all ways!
Beet hummus combines the best of both worlds: it retains the creamy consistency and flavor profile of classic hummus while adding a vibrant, bright pink color and earthy note.
Ingredients for Beet Hummus
To make this beet hummus, youโll need a few simple ingredients that are readily available at your local grocery store. Hereโs what youโll need:
3 small beets. Pre-cooked beets do the job fine, for time-saving convenience.
Chickpeas. Use chickpeas cooked from dry or canned chickpeas (garbanzo beans), drained and rinsed. For the smoothest hummus, remove the skins from the chickpeas. Here’s how to cook chickpeas.
Fresh lemon juice
Garlic clove
Tahini. Be sure to stir the tahini to incorporate any oil from separation before measuring.
Extra virgin olive oil, for drizzling
Pinch of kosher salt
Sesame seeds, for garnish
How to Make Beet Hummus
- Roast the Beets: Preheat the oven to 400ยฐF (200ยฐC). Wrap the beets in aluminum foil and place them on a baking sheet. Roast in the oven for 30-45 minutes until fork tender. If you’re short on time, you can use pre-cooked beets.
- Peel and Chop the Beets: Once the beets have cooled, peel and chop them into smaller pieces.
- Blend in Food Processor: In the bowl of the food processor, puree 2 tablespoons of the roasted beet pieces with the chickpeas and garlic clove. Stop and scrape down the bowl as you go, processing for several minutes until everything is completely pureed. This mixture may be very thick and ball up in the processor, depending how much liquid may be left in the cooked chickpeas. Add the tahini, lemon juice, and a pinch of salt and process.
- Adjust Taste and Texture: If the hummus is too thick, feel free to add more lemon juice or a splash of water to reach your desired texture. Taste and adjust seasoning if needed.
- Serve: Transfer the bright beet hummus to a serving bowl. Enjoy the beauty! Drizzle with some extra virgin olive oil, and if desired, sprinkle with sesame seeds or pine nuts for a crunchy texture.
Storing and Serving Suggestions
One of the best aspects of this beet hummus recipe is that it holds well once made. Store in an airtight container for up to 3-5 days in the fridge–bring it to room temperature and stir well before serving. Add a little water or lemon juice to loosen the hummus, if needed. You’ll love pulling out leftover beet hummus to eat with your favorite veggies or as a spread in wraps.
Try it in falafel wraps for beauty and flavor.
This vibrant hummus is great with warm pita, pita chips, cucumber slices, or as an element in grain bowls, bowls of any kind (falafel bowls!).
Add roasted beet hummus to a mezze platter or board, or make a hummus bar with several homemade hummus flavors: beet hummus, avocado hummus, and mint hummus.
Beet hummus can also be used as the hummus base for hummus kawarma or hummus with spicy red pepper.
Beet Hummus Recipe
Ingredients
- 3 small red beets
- 2 cups chickpeas, from canned or cooked from dry, drained. Removing the outer peel on the chickpeas will yield smoother hummus
- 1 clove garlic
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- 2 tablespoons Extra virgin olive oil, for finishing
- 1 teaspoon toasted sesame seeds, for finishing, optional
Instructions
- Preheat the oven to 400ยฐF (200ยฐC). Wrap the beets in aluminum foil and place them on a baking sheet. Roast in the oven for 30-45 minutes until fork tender. If you're short on time, you can use pre-cooked beets. Once the beets have cooled, peel and chop them into smaller pieces.ย
- In the bowl of the food processor, puree 2 tablespoons of the roasted beet pieces with the chickpeas and garlic clove. Reserve the remaining beets for finishing. Stop and scrape down the bowl as you go, processing for several minutes until everything is completely pureed. This mixture may be very thick and ball up in the processor, depending how much liquid may be left in the cooked chickpeas.
- Add the tahini, lemon juice, and a pinch of salt. Process, taste, and add more salt or lemon juice to adjust texture and taste as needed.
- For individual servings, spoon about ยผ cup of hummus on four small plates. Make a well in the centers using the back of the spoon, top with a spoonful of the beets, drizzle of olive oil, and a sprinkle of sesame seeds. Or, on a larger plate, spoon all of the hummus and create a well in the center. Top with the beets, drizzle with olive oil, and sprinkle with sesame seeds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
