This beet hummus is creamy and so smooth. Made with a handful of wholesome ingredients, this dip is perfect as an appetizer or a midday snack.
You know we love our hummus around here. Whether it’s traditional hummus, elevated with roasted garlic or roasted pepper or dressed up as a crowd-pleaser loaded hummus, this Middle Eastern chickpea dip is everyone’s favorite and always a showstopper if done right (more on that below). This beet hummus is another favorite that I cannot wait to share with you. With its bright pink color and great flavors thanks to beets, this dip is going to rock your mezze table!
Table Of Contents:
What Is Beet Hummus Made Of?
- Chickpeas: You can use canned chickpeas (boil the chickpeas for 20 minutes) or cook them from scratch. Follow my directions on my classic hummus recipe to learn how to cook chickpeas from scratch.
- Beets: Use roasted or boiled beets. Cooked beets are available at many supermarkets as well.
- Garlic: Use one or two cloves of garlic for flavor. I don’t recommend using garlic powder.
- Tahini: Quality tahini makes all the difference. You can use store-bought or homemade tahini.
- 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.
How To Make Beet Hummus
- If using canned chickpeas, dump them (with the aquafaba) into a sauce pan and place over medium high heat. Bring to a simmer and cook for 20 minutes so they’re very tender. Drain and let them cool for 15 minutes.
- Meanwhile, place the tahini and garlic in the food processor and blend to combine. Add in the chickpeas, beets, lemon juice and salt. Blend until fully combined.
- Add 2 ice cubes and blend until the mixture is completely creamy and smooth.
- Transfer the beet hummus into a serving bowl and smoothen the top using a spoon. Drizzle some olive oil and top with toasted pine nuts and chopped parsley.
Tips To Make The Best Beet Hummus
- Soft chickpeas: Chickpeas should be very soft before you blend them. Make sure to cook them enough so they’re almost falling apart. Some recommend peeling the chickpeas and yes, that will give you very smooth hummus, but cooking them long enough will yield the same texture too.
- Ice: Adding ice would smoothen the hummus like magic! Don’t skip this step if you want super smooth hummus.
- No olive oil in hummus: Whipped olive oil is bitter, therefore traditional hummus recipes always call for olive oil drizzled right before serving.
Serve this beet hummus as part of a mezze platter alongside baba ganoush, muhammara and tirokafteri with some pita bread, pita chips or 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 like beef shawarma or chicken shawarma.
Store the leftovers in an airtight container and refrigerate for up to 4 days. Stir well before serving and top with olive oil. You can freeze beet hummus for up to 4 months. Thaw in the fridge and top with olive oil before serving.
Frequently Asked Questions
You can use a blender to make beet hummus at home. Make sure to pause and scrape the sides so all the ingredients combine completely and become smooth.
Yes, you can make this recipe up to a day in advance and keep it refrigerated until you’re ready to serve.
To get hot pink beet hummus, you need to have more beets than chickpeas in the hummus, meaning the dip would taste more like beets than hummus.
Beets contain fiber, minerals and antioxidants and chickpeas are a great source of protein, making this dip a good choice for an appetizer or a midday snack.
More Dips and Spreads Recipes
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Beet Hummus Recipe
- 15 oz canned chickpeas
- 8 oz cooked beets
- 1 teaspoon salt
- 2 cloves garlic
- 3 tablespoon tahini
- 1 lemon juice of
- 2 ice cubes
- 2 tbsp olive oil
- 1 tbsp toasted pine nuts
- 1 tbsp chopped parsley
- If using canned chickpeas, place them in a saucepan with the liquid and simmer for 20 minutes until they're very tender. If you have them time, peel the chickpeas.
- Place the tahini and garlic in the food processor and blend for a minute. Add in the chickpeas followed by beets, lemon juice and salt. Blend for a minute or until combined.
- Add the ice cubes and blend for a couple of minutes until it's creamy and smooth.
- Transfer the beet hummus to a shallow bowl and top with olive oil, pine nuts and parsley.
- Make sure to cook the chickpeas enough so they’re almost falling apart. Some recommend peeling the chickpeas and yes, that will give you very smooth hummus, but cooking them long enough will yield the same texture too.
- Whipped olive oil is bitter, therefore traditional hummus recipes always call for olive oil drizzled right before serving.