Beet Hummus | The Raw Recipe

By admin On Oct 30, 2022

Beet hummus is hands down the best hummus you’ll ever eat! Roasted red beets transform traditional hummus into vibrant, creamy and delicious beet hummus, perfect for snacking and serving as a dip.

This beet hummus is healthy, nutritious and full of flavor. The deep red hue is so impressive that serving it up at parties or gatherings is a must! Your guests will flock to this hummus because of its beauty and stick around to eat it because of its flavor. Beets look great in so many dishes like in this amazing beet salad and roasted beet, quinoa and carrot salad! Or just enjoy these simple but perfect roasted beets.

What is Beet Hummus?

Beet Hummus starts with the classic chickpea, tahini, garlic, and lemon hummus recipe. Add roasted beets and it becomes intensely vibrant and irresistible to your eyes and taste buds. The spices add depth and flavor that make this hummus the perfect addition to any veggie dish, sandwich, or charcuterie platter.

Homemade hummus is so easy to make with simple ingredients. It’s light and fluffy, yet rich and creamy in one bowl. Use it as a spread, dip or enjoy it by the spoonful. And if you’re a hummus lover, you’ll have to try the traditional hummus, avocado hummus, or this chocolate hummus next!

Ingredients for the best dip

The ingredients needed to make Beet Hummus are easy to find! Canned beets can be used if you cannot find roasting beets yourself. Keep these ingredients handy so you always have a quick appetizer to make for dinner or a party!

Cooked beets: Beets that have been baked or roasted ahead make this a 5 minute hummus recipe!
Olive oil: Perfect for making hummus rich and creamy with an olive flavor.
Tahini: A good quality jar of tahini is best. It is a rich and creamy sesame paste that has an excellent nutty flavor.
Chickpeas: Canned chickpeas are also called garbanzo beans.
Lemon: Freshly squeezed is BEST!
Cloves of garlic: Garlic is a must! Whole peeled cloves will mix well, but minced garlic works too.
Cumin powder: A perfect savory spice that is perfect for hummus.
Ground coriander: Cilantro is a great complement to cumin and the flavors create a great taste!
Water: Balance thickness and oiliness with water. Add more or less depending on your preferred consistency.
Salt: Salt adds a savory taste.

let’s make hummus

This beet hummus recipe comes together so quickly in the food processor or blender. I like to use leftover roasted beets from the night before to make a batch of this hummus. Make it a quick snack, a light lunch, or a fun dip to serve at your next party.

Add Roasted Beets to Food Processor: Let the roasted beets cool slightly, then place them in a food processor or blender.
Add the remaining ingredients: Add the chickpeas, tahini paste, garlic, lemon juice, olive oil, water, salt, cumin and cilantro.
Mixed: Mix all ingredients together until desired consistency is achieved. Add a little more olive oil or water to help achieve a smoother texture if it seems too thick. Then taste it and add more salt if needed.
Garnish: Garnish with additional olive oil and chopped fresh parsley.
Enjoy: Serve with toasted pita bread, pita chips, crackers or chopped vegetables.

The first process photo is a bowl of chopped roasted beets. The second process photo shows all the ingredients for the beet hummus inside the food processor before being blended.

Roast beets in the oven

I always cook beets in the Instant Pot for this beet hummus recipe because it’s so quick and easy! But if you don’t have an Instant Pot, it’s just as easy in the oven. Follow my instructions below on how to perfectly roast beets in the oven.

To preheat the oven: Preheat the oven to 400° Fahrenheit.
Wash and remove the stems: Wash the whole beets, dry them and cut the stems.
Prepare the mold: Line a baking sheet with parchment paper.
Drizzle with olive oil: Drizzle the beets with olive oil and place them in the preheated oven.
To cook: Roast for 25-30 minutes or until very tender. The cooking time will depend on the size of your beets.

Top view of beetroot hummus in a gray bowl on a white marble cutting board. Vegetables and pita chips are scattered around the hummus.

Storing leftover hummus

I love making this beet hummus the night before to allow all the flavors to come together before serving. It’s also great to store for snacking all week. Serve with vegetables and you have a healthy snack full of fiber and vitamins that are so good for you! Everyone will LOVE it!

In the refrigerator: It’s best to store leftover beet hummus in an airtight container for 5-7 days in the refrigerator. Hummus will thicken as it cools, so add 1-2 tablespoons of cold water. This will add moisture and make it nice and creamy again.

Top close up view of beetroot hummus in a gray bowl on a white marble cutting board. Vegetables and pita chips are scattered around the hummus.

To print

Beet Hummus

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Beet hummus is hands down the best hummus you’ll ever eat! Roasted red beets transform traditional hummus into vibrant, creamy and delicious beet hummus, perfect for snacking and serving as a dip.

Course Appetizer, dip

Kitchen American

Keyword 5 minutes, beet hummus, beet hummus recipe, vegetarian

Preparation time 5 minutes

Total time 5 minutes

Servings 6

calories 242calories

Author Alyssa Rivers

Ingredients

3 medium beets, cooked and cooled
15 ounces canned chickpeas drained and rinsed
1/4 Chopped off tahini
2 cloves Garlic
1/4 Chopped off olive oil, more for drizzle
1-2 soup spoons Cold water, more if needed
1/2 teaspoon cumin powder
1/2 teaspoon ground coriander
3 soup spoons lemon juice
1 teaspoon coarse salt, or to taste

Instructions

Let the roasted beets cool slightly, then place them in a food processor or blender.
Add the chickpeas, tahini paste, garlic, lemon juice, olive oil, water, salt, cumin and cilantro.
Mix all ingredients together until desired consistency is achieved. Add a little more olive oil or water to help achieve a smoother texture if it seems too thick. Taste it and add more salt if needed.
Garnish with additional olive oil and chopped fresh parsley.
Serve with toasted pita bread, pita chips, crackers or chopped vegetables.

Nutrition

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