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Packed with sweet, savory, and earthy flavors, this vibrant beet hummus recipe is a quick, healthy, and delicious dip ready in just minutes!
Why You’ll Love This Recipe
Say hello to beet hummus. Not only is it packed with all the fiber, healthy fats, and plant-based protein (and rich, nutty, garlicky, lemony flavor) as this classic easy hummus recipe, but now raw or roasted beets are added for hummus that’s vibrant pink/ magenta, has extra sweet and earthy depth without being overpowering, and is jam-packed with good-for-you nutrients (like copper, folic acid, various antioxidants, and vitamin C).
With just 10 simple, pantry-friendly ingredients and a trusty food processor, you can whip up this ultra-smooth, beet-iful hummus with beetroot in no time. It’s also easy to customize, stores and freezes well, and tastes even better than store-bought. Whether you’re dipping, spreading, or dolloping, it’s perfect for any occasion.
Looking for even more interesting hummus recipes? Try roasted red pepper hummus, dill pickle hummus, sweet potato hummus, and/or green pistachio hummus.
Ingredient Notes
Refer to the recipe card for the full list of ingredients and substitutes.
Recipe Variations
- Parsley/mint: To garnish for a touch of freshness.
- Sumac: For tangy, slightly sour depth in this easy recipe for beetroot hummus.
- Roasted garlic: For a sweeter, milder garlic flavor (use more).
- For spice: Add cayenne, red pepper flakes, or a little harissa paste.
- To garnish: i.e., pomegranate seeds, vegan tofu feta cheese, a swirl of vegan pesto, toasted pine nuts, fresh herbs, a drizzle of oil, etc.
How to Make Beet Hummus
Step 1: Scrub the beet, trim it ¼-inch from the top, peel it, dice it, and transfer it to a food processor (or roast it first if preferred – check FAQs).
Step 2: Add the chickpeas, tahini, the juice of 1 lemon, 1 garlic clove, cumin, coriander, salt, and pepper, and blend for a minute. Pause the machine, scrape down the walls, try it, and add more garlic/lemon/seasonings to taste.
Be careful when adding garlic, as it can quickly become overpowering.
Step 3: Add a splash of aquafaba (the liquid from canned chickpeas) and blend for 3 minutes. While running, slowly drizzle in the olive oil. Pause occasionally to scrape down the sides.
Step 4: Taste and adjust the seasonings to your liking once more, then add the ice and process for 3-5 minutes until fluffy, smooth, and creamy. Optionally garnish with cumin and a drizzle of olive oil – enjoy!
To adjust the consistency to your liking, optionally add more aquafaba.
Enjoy beetroot hummus with pita bread, baguette, and fresh vegetables, over sandwiches and wraps, in grain bowls, mezze platters, and more.
FAQs
Sure! Roasted beet hummus (wrapped in foil at 400F/200C until fork-tender) adds wonderful, caramelized depth (the color will vary). Steamed/boiled beets will be easier to blend smoothly than raw beets. To save time, purchase them pre-cooked.
Honestly, I’m not sure of the science, but having tried with and without, ice helps make a fluffier, smoother, creamier hummus.
Sure, you could substitute sunflower seed butter or cashew butter. Omitting it will technically work, too, but the hummus will lack rich depth and the classic ‘hummus’ flavor, so I don’t recommend it.
Yes. Soak (overnight), then cook ¾ cup of dried chickpeas (until mushy for the smoothest hummus) first. Add ½ tsp baking soda to help make them mushy.
Pro Recipe Tips
- To avoid stains: Wear gloves and rinse the chopping board/tools immediately.
- Use high-quality tahini: It’s key to the rich, creamy, nutty flavor of traditional hummus, but some versions can be overly bitter. I recommend Soom tahini.
- For the smoothest hummus: Simmer the chickpeas with ½ tsp baking soda until mushy before blending them. Also, use cooked/roasted beetroot.
- The color may vary: Depending on whether you use raw vs. cooked and whether they’re pre-packaged (which tends to be less vibrant/flavorful).
- To adjust consistency: Adjust the amount of added ice/aquafaba.
- Let it rest: For the best flavor, let flavors meld for an hour before serving.
Storage Instructions
Fridge: Store the lemon beet hummus in an airtight container for up to 5 days. A thin layer of oil over the top can help extend freshness. It tastes even better on day two.
Freezer: In freezer-safe containers, an ice-cube tray, or Ziplocks/Stashers for up to 3 months. Then, thaw in the fridge overnight and, if it’s a little gritty, re-blend for a few seconds.
The hummus will thicken when chilled, so optionally stir in cold water before serving, a spoonful at a time, to your preferred consistency.
Easy Beet Hummus
Ingredients
- 1 small raw beet (about ½ cup)
- 2 (15-ounce) cans of chickpeas drained and rinsed, save ½ cup of the chickpea water
- ½ cup of unroasted tahini
- 2 lemons
- 1-3 garlic cloves chopped
- ½ teaspoon of ground cumin plus more for garnish
- ¼ teaspoon ground coriander
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 2 tablespoons of olive oil plus more for garnish
- ½ cup of crushed ice
Instructions
- Thoroughly wash the beet, trim and discard ¼ inch from the top, peel, and chop it. Place the chunks in a food processor.
- Add the chickpeas, tahini, juice of 1 lemon, 1 garlic clove, cumin, coriander, salt, and pepper. Blend for 1 minute. Taste and add more garlic, lemon juice, or any other seasoning to taste. Be careful with the garlic, it can be overpowering and make it spicy. Start with one and work your way up.
- Add a splash of chickpea water and blend for 3 minutes. While the food processor is running, slowly add in the olive oil. Turn off the food processor, remove the lid, and use a spatula to push down any large pieces of the ingredients stuck to the walls. Taste and adjust any seasoning levels or consistency. Add more chickpea water to make it runnier and lighter.
- Process for 3 to 5 minutes, add the ice, and run again until smooth and creamy.
- Serve or transfer the hummus to an airtight container.
- Optionally garnish with olive oil and a sprinkle of cumin.
Notes
- To avoid stains: Wear gloves and rinse the chopping board/tools immediately.
- Use high-quality tahini: It’s key to the rich, creamy, nutty flavor of traditional hummus, but some versions can be overly bitter. I recommend Soom tahini.
- For the smoothest hummus: Simmer the chickpeas with ½ tsp baking soda until mushy before blending them. Also, use cooked/roasted beetroot.
- The color may vary: Depending on whether you use raw vs. cooked and whether they’re pre-packaged (which tends to be less vibrant/flavorful).
Such a pretty hummus!