Easy Beet Hummus

5 from 3 votes

Packed with sweet, savory, and earthy flavors, this vibrant beet hummus recipe is a quick, healthy, and delicious dip ready in just minutes!

Prep Time15

Cook Time0

Total Time15

Course: Appetizer, Side Dish

Cuisine: Mediterranean

Diet: Vegan

Servings:

Calories: 1813kcal

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

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.

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).