Beet Hummus Recipe

Add a splash of vibrant color to your snack platter with this creamy beetroot hummus. Infused with the bright color and flavor of roasted beets, a hint of nuttiness from tahini, and a zesty splash of lemon, this beet hummus is a new spin on a classic Middle Eastern dip.

Regular readers know that I’m a big fan of hummus! Whether it’s traditional hummus, hummus elevated with roasted garlic or roasted pepper, or dressed up as crowd-pleasing loaded hummus, this Middle Eastern chickpea dip is an easy win whenever you’re preparing for guests or getting ready for a picnic. And, if you’re looking for an option to use hummus as something more than a dip or spread, don’t miss our veggie hummus sandwich, a delicious way to enjoy hummus in a hearty, wholesome meal! This beet hummus is another spin on my classic hummus recipe that I cannot wait to share with you. With its bright pink color and unique flavor, this dip is going to rock your mezze table! 

Love beets? Be sure to also check out my vibrantly pink Persian yogurt beet dip and delicious beet salad with feta and zaatar! 

Ingredients

• Chickpeas: You can use canned chickpeas (boil the chickpeas for 20 minutes) or cook them from scratch until they’re almost falling apart to ensure a creamier texture. Follow the directions on my basic hummus recipe to learn how to cook chickpeas from scratch. 

• Cooked Beets: Use roasted or boiled beets. If you’re short on time, pre-cooked beets from the store work well, too.

• Garlic: Use one or two cloves of garlic for flavor. For a subtler garlic flavor, remove the core like we do when making toum (Lebanese garlic sauce).

• Tahini: Quality tahini makes all the difference. You can use store-bought or homemade tahini. Stir the tahini jar thoroughly beforehand to mix the natural oils.

• Lemon Juice: Freshly squeezed lemon juice works best for this recipe. Make sure not to use too much so the dip doesn’t taste sour.

• Ice Cubes: Adding ice cubes while blending not only cools the mixture but also emulsifies it, creating a creamier and fluffier texture.
  
• Olive oil: Use extra virgin olive to top the hummus. Olive oil is not added to the hummus directly since it would make it slightly bitter.

How To Make Beet Hummus

Step 1: Prepare the Chickpeas

If using canned chickpeas, place them in a saucepan with their liquid and simmer for 20 minutes until very tender. For an ultra-smooth texture, peel the chickpeas if you have time.

Step 2: Blend the Base

In a food processor, combine the tahini and garlic. Blend for about a minute until smooth and creamy. This step prevents clumping and ensures a velvety texture.

Step 3: Add the Main Ingredients

Add the cooked chickpeas, beets, lemon juice, and salt to the food processor. Blend for another minute, ensuring everything is well combined. If needed, pause and scrape down the sides.

Step 4: Add the Ice Cubes

Drop in the ice cubes and blend for 2-3 minutes until the mixture becomes creamy and smooth.

Step 5: Finish and Serve

Transfer the beetroot hummus to a shallow serving bowl and smoothen the top using a spoon. Drizzle with olive oil, sprinkle with toasted pine nuts, and garnish with chopped parsley for a nice final touch.

How to Prepare Beets for Hummus

When making beet hummus, I prefer roasting the beets. Roasting enhances the beet’s natural sweetness, reduces its earthy flavor, and gives the hummus a vibrant red hue. It also helps reduce moisture for a fluffier consistency, unlike canned beets, which may result in a muted pink color.

Here are the instructions on how to roast beets at home:

• Set your oven to 400°F.
• Scrub a large red beet clean and pat it dry. Drizzle it with extra virgin olive oil, then wrap it tightly in aluminum foil.
• Place the wrapped beet on a baking sheet and roast until it’s fork-tender, about 45–60 minutes, depending on its size.
• Let the beet cool, then gently rub off the skin. It should slip off easily.

How to Serve Beet Hummus

Beet hummus is as versatile as it is vibrant! Serve it in a shallow bowl, garnished with a drizzle of olive oil, toasted pine nuts, and a sprinkle of fresh parsley.

Serve this beetroot hummus as part of a mezze platter alongside baba ganoush, muhammara, and tirokafteri with some lavash bread, pita bread, pita chips, crispy crackers, or crunchy vegetables such as mini peppers, cucumbers, carrots, and celery.

You can also use it as a spread for wraps and sandwiches or in bowls with grains such as saffron rice and protein using my beef shawarma recipe or chicken shawarma.

Storage

Refrigerator: Transfer the beetroot hummus leftovers to an airtight container and store in the fridge for up to four days. Stir the hummus well before serving to restore its creamy consistency and top it with olive oil before serving. You can add cold water to adjust the texture if needed.

Freezer: I don’t recommend freezing beet hummus as the texture and flavor would change.

Frequently Asked Questions

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