Beet Hummus is a smooth and creamy vegan dip that is made with healthy ingredients including chickpeas, garlic, sesame, and real beets. It's flavorful and delicious and boasts a deep roasted flavor. This beet dip is vibrant and colorful making it perfect for serving at parties or with springtime meals!
Although this roasted beet hummus takes a little longer than your typical hummus (you have to roast the beet first), it's well worth the wait. The entire cooking time is spent roasting the beet, so it’s mostly hands-off until it comes time to blend the ingredients and serve.
Why You'll Love this Beet Hummus
- Fun vibrant color. The magenta hue of this beet hummus makes it an exciting, enticing dip. Both kids and adults will be mesmerized by the brilliant color — it’s the easiest way to serve beets and a great way to get the kids to eat it on their own!
- Quick and easy to make. This beet dip is really quick to make once you have roasted the beet. It's perfect if you have some leftover roasted beets on hand! Then you just need to combine the ingredients in a blender and blend together in just minutes.
- Superfood boost. Adding beets to hummus makes it a little more nutritious than your classic hummus dip. It increases the fiber, vitamins, and antioxidants, so you can reap the benefits of beets in the form of a craveable snack.
- Perfect for all occasions. The dazzling presentation and simple cooking process make this roasted beet hummus perfect for serving at your fanciest holiday party, casual cookout, or as a simple snack or side for everyday meals at home.
- Vegan and gluten-free. Not many dips can boast vegan and gluten-free status. This beet hummus is perfect for all diets — vegan, gluten-free, dairy-free, vegetarian, you name it!
Ingredient Notes
To make this delicious and easy Beet Hummus, you will need the following ingredients (full measurements in recipe card below):
- beet - homegrown or store-bought beets are fine. You can also use golden beets or your favorite variety, but the color of the hummus will change.
- olive oil - as olive oil is a main ingredient in hummus, I recommend using a high-quality olive oil in this recipe.
- tahini sesame paste - tahini is an essential ingredient in most hummus recipes. Use store-bought or homemade tahini.
- lemon juice - fresh lemon juice has the best flavor, but you can use lemon juice concentrate if that’s what you have.
- garlic - substitute canned minced garlic by using 1 teaspoon per clove.
- paprika - smoked paprika will work too.
- salt
- water
- sesame seeds - we use sesame seeds to garnish the beet hummus. You can also use toasted pine nuts, herbs, or extra chickpeas — or anything else you like.
You will also need measuring cups and spoons, aluminum foil, and a blender (or food processor).
How to Make the Best Beet Hummus
- Roast the beet. Remove stem and most of the root from the beet and wash and scrub until clean. Loosely wrap the beet in aluminum foil and drizzle with ½ tablespoon olive oil. Wrap the foil and roast in a 375F preheated oven for 45 minutes to 1 hour until tender (or until a fork can easily be inserted and removed). Transfer to the fridge to cool to room temperature.
- Blend. Once cooled, peel the beet and chop into small pieces. Then, throw in the blender. Add chickpeas, tahini, ¼ cup olive oil, lemon juice, garlic, paprika, and salt. Puree until well blended and creamy. Add ¼ cup of water to make the hummus creamier. Add more if needed until desired consistency is reached.
- Serve. Pour into a bowl and use the back of a spoon to create a circular spiral design. Drizzle some olive oil on top and garnish with roasted sesame seeds. Serve with crackers, toasted pita chips, and/or veggies for dipping.
Recipe Variations
- Make it spicy. Add some heat to your beet hummus by incorporating spicy ingredients such as chili flakes, jalapeño peppers, or cayenne pepper.
- Herbed beet hummus. Add chopped herbs like parsley, cilantro, or mint to the hummus for a fresh, herbaceous taste.
- A Greek twist. Add crumbled feta cheese to the hummus for a creamy, tangy flavor.
- Add other veggies. Mix in some grated carrots to the beet hummus for a colorful and slightly sweet variation to make beet and carrot hummus. Or blend in some ripe avocado for a creamy smoothie texture with added healthy fats in beet and avocado hummus.
- Garnish with toppings. Sprinkle some toasted sesame seeds, chopped herbs, or a drizzle of olive oil on top of the hummus for added flavor and texture.
How to Serve
Serve Beet Hummus as a dip for your favorite dippers such as crackers, toasted pita chips, and veggies for. Some of our favorites are:
But did you know that hummus is good for more than just dipping? It also makes a great base for salad dressings, a delicious topping on grain bowls, or a tasty spread for sandwiches or wraps. This beet hummus can do it all! Try it in our Vegan Hummus Wrap.
Recipe Tips and Tricks
- Use a high-quality tahini. Tahini is a key ingredient in hummus and using high-quality tahini will give your beet hummus a smoother, creamier texture and a more authentic taste. Look for a tahini brand that uses just sesame seeds, without any added oils or sweeteners.
- Use canned chickpeas or cook your own. Canned chickpeas are a convenient option and work well in this recipe. However, if you have the time, cooking your own chickpeas will yield a creamier hummus. Soak 100 grams of dried chickpeas overnight in water, then rinse and drain and boil them in water for about an hour or until tender.
- Use a food processor or high-speed blender. Want super smooth, creamy hummus? Use a high-powered processor or blender to whizz all the ingredients into a velvety dip, or pulse to your desired consistency.
Storing and Freezing Instructions
How to Store
Transfer any leftover hummus to an airtight container and refrigerate for up to one week. Serve chilled or at room temperature.
How to Freeze
Fill a freezer-safe container or freezer bag with leftover hummus, leaving enough headspace for the hummus to expand when frozen. Freeze for up to 3 months. Defrost in the refrigerator overnight before serving.
More Hummus Recipes
- 20 Best Dip Recipes
- Classic Hummus
- Avocado Hummus
- Roasted Red Pepper Hummus
- Pesto Hummus
- Creamy Pumpkin Hummus
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Beet Hummus
- Total Time: 1 hour 10 minutes
- Yield: 2 cups (6-8 servings)
- Diet: Vegan
Description
Beet Hummus is a smooth and creamy vegan dip that is made with healthy ingredients including chickpeas, garlic, sesame, and real beets. It's flavorful and delicious and boasts a deep roasted flavor. This beet dip is vibrant and colorful making it perfect for serving at parties or with springtime meals!
Ingredients
- 1 medium beet
- ¼ cup + ½ tablespoon extra virgin olive oil, divided
- 1 (400 ml) can chickpeas, drained and rinsed
- ¼ cup tahini sesame paste
- 3 tablespoons freshly squeezed lemon juice
- 1 large clove of garlic, roughly chopped
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ cup water (or more as needed)
- 1-2 tablespoons roasted sesame seeds, black and/or white (optional, for garnish)
Instructions
- Preheat oven to 375F. Remove stem and most of the root from the beet and wash and scrub until clean.
- Loosely wrap the beet in aluminum foil and drizzle with ½ tablespoon olive oil. Wrap the foil and roast for 45 minutes to 1 hour until tender (or until a fork can easily be inserted and removed). Transfer to the fridge to cool to room temperature.
- Once cooled, peel the beet and chop into small pieces. Then, throw in the blender.
- Add chickpeas, tahini, ¼ cup olive oil, lemon juice, garlic, paprika, and salt. Puree until well blended and creamy. Add ¼ cup of water to make the hummus creamier. Add more if needed until desired consistency is reached.
- Pour into a bowl and use the back of a spoon to create a circular spiral design. Drizzle some olive oil on top and garnish with roasted sesame seeds.
- Serve with crackers, toasted pita chips, and/or veggies for dipping.
Notes
How to store: Transfer any leftover hummus to an airtight container and refrigerate for up to one week. Serve chilled or at room temperature.
How to freeze: Fill a freezer-safe container or freezer bag with leftover hummus, leaving enough headspace for the hummus to expand when frozen. Freeze for up to 3 months. Defrost in the refrigerator overnight before serving.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dip
- Method: Blender
- Cuisine: Middle Eastern
Keywords: beet hummus, roasted beet hummus, homemade beet hummus
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