Home Gym Beet Hummus

Beet Hummus

by admin
Beet Hummus in a bowl and beet hummus portioned onto plates with veggies and pita chips.
Overhead photo of a bowl of beet hummus surrounded by various veggies for dipping.
Overhead photo of a bowl of beet hummus surrounded by various veggies for dipping.

This bright and creamy beet hummus is made with roasted beet, chickpeas, tahini, garlic and lemon. It’s subtly sweet, full of flavor and super easy to whip up. Serve it as a healthy appetizer or snack with veggies, crackers or pita or use it as a sandwich spread.

You know how you have a closet full of clothes but feel like you never have anything to wear? That’s how I feel when it comes to bringing a dish for a potluck… I have all of these delicious recipes on the blog but I can be at a loss for what to bring to a party!

Which is exactly how this beet hummus came about. I needed an appetizer for a girls night and found a big bag of beets as I was rummaging through the fridge. So I decided that beet hummus would be the perfect appetizer for this group! I loved the extra nutrients and pop of color it added to the table of appetizers and the flavor is delicious – like regular hummus with a hint of sweetness.

Overhead photo of a bowl of beet hummus surrounded by various veggies for dipping.

Beet Nutrition

Beets are nutritious little vegetables! They’re a great source of fiber and packed with folate, potassium, iron and vitamin C. Consuming beets has been linked to reduced blood pressure and improved exercise performance… pretty cool! (Source)

Ingredients measured out to make beet hummus: salt, garlic, chickpeas, beet, tahini, lemon and olive oil.

Here’s What You Need

  • beet – see my note below on what type of beet to use. You can roast or boil a fresh beet or use pre-cooked beets.
  • chickpeas –  I prefer to use canned chickpeas for ease, but you can definitely cook your chickpeas from scratch. 
  • lemon juice – I recommend using freshly squeezed lemon juice for the best flavor!
  • tahini – an important ingredient in hummus! Tahini is ground sesame seeds and adds a delicious, balanced, nutty flavor to hummus. You can find it by other nut and seed butters in most grocery stores! Since it’s a key ingredient in this hummus recipes I highly recommend using a good high-quality brand when making this recipe. Here are some brands to look out for: SoomSeed + MillOnce Again365 by Whole Foods and Trader Joe’s.
  • extra virgin olive oil – helps your hummus have a light, airy texture! Use high quality olive oil for optimal flavor.
  • garlic clove – I love adding garlic to my hummus for an extra boost of flavor. If you don’t love garlic you can skip!
  • sea salt – brings all of the flavors together!
  • baking soda – this is totally optional, but results in super creamy hummus. Sharing more on this below!
  • cold water – this is also optional, but if your hummus is too thick and not smoothing out, just add in some cold water. Using ice cold water results in light and fluffy hummus.
An overhead shot of a bowl of beet hummus.

What Type of Beet to Use in Hummus

Surprisingly there are different options when it comes to the best type of beet for this hummus! I obviously used a red beet to give it that gorgeous color but you can experiment with other varieties. Here are the different beet varieties:

  • Golden beets – I love golden beets! They are sweeter and less earthy than red beets.
  • Chioggia beets – these beets are pink and white striped… so fun! Also sweeter and less earthy tasting.
  • White beets – I haven’t tried these but they are also sweeter. Some claim that they lack some nutrients compared to the colorful variations but I can’t say for sure!
  • Red beets – what most people think of when they hear “beets”. A delicious, slightly sweet vegetable!
tip!
When shopping for beets in the grocery store, look for smooth skin without cuts or bruises. The beets should be firm and fairly heavy for their size – avoid them if they’re soft or wrinkled!
Two photos side by side: the first is raw beets in some foil, the second is the roasted beets in the foil with juices.

How to Cook Beets

You can either boil or roast your fresh beet for this hummus. I like the flavor of roasted beets but either will work!

Roast: First, prep your beet by scrubbing it really well to get all of the dirt off. Then cut off the stem and taproot. Preheat oven to 400°F. Wash beet and wrap in aluminum foil. Place beet on a baking sheet and roast in the oven until cooked through and fork-tender, approximately 75-90 minutes. Timing will depend on the size of your beet. Remove beet from the oven, let cool for 10 minutes and then peel and use as directed below. If needed, you can run the beet under cold water to it cool down faster.

Boil: Prep your beet by scrubbing off the dirt and trimming the leaves, leaving about 2 inches of the stem. This will help reduce the amount of red beet juice that leaks into the water. Place cleaned beet in a large pot and fill with water so that your beet is covered with at least 1-2 inches. Bring water to a boil over high heat then reduce to a simmer and cook beet until fork-tender, approximately 30-45 minutes. Timing will depend on the size of your beet. Cool beet by running it under cold water or by transferring it to an ice bath to stop the cooking. Once cool enough to handle, peel your beet and use it as directed below.

Can I Use Pre-Cooked Beets?

Yes! A lot of stores will have pre-cooked beets that you can use. If you’re looking for a shortcut, I definitely recommend this route. Just make sure there aren’t any extra ingredients or seasonings in the beets and they are just vacuum-sealed, boiled beets.

Side by side photos of beets, chickpeas, salt, garlic and tahini in a food processor next to a photo of the blended beet hummus in the food processor.

How to Make Beet Hummus

Once your beet is cooked, this hummus couldn’t get any easier to make! Just add chickpeas, cooked beet, lemon juice, tahini, olive oil, garlic and sea salt to a food processor and blend until smooth, adding water as needed to thin it out to reach your desired consistency. Transfer to a serving dish and serve with pita chips, carrots, and cucumbers (or any other veggie/chip of choice).

tip!
If your hummus is too thick and not smoothing out, add some cold water, 1 Tablespoon at a time. I recommend using ice cold water because it results in light and fluffy hummus.

How to Make Super Creamy Hummus

This step is optional, but if you want to make super creamy hummus I highly recommend boiling your chickpeas with baking soda before adding them to the food processor with the rest of your ingredients. The baking soda helps to break down the chickpea skins, which results in uber creamy hummus. Here’s how to do it:

  1. Place 1 can of drained chickpeas and 1/2 teaspoon baking soda in a medium saucepan and cover with water. You want 1-2 inches of water above the chickpeas. Bring the mixture to a boil over high heat.
  2. Boil chickpeas, reducing heat if necessary to prevent the saucepan from overflowing, for about 20 minutes, or until the chickpeas have expanded and the skins are falling off. You want the chickpeas soft, but not mushy. While the chickpeas boil, skim off any foam and/or skins that float to the surface. After 20 minutes, drain the chickpeas in a colander and run cool water over them. Set aside and then follow the recipe instructions!
3 plates with a scoop of beet hummus and various vegetables for dipping. A bowl of beet hummus is in the bottom right corner.

How to Serve Beet Hummus

How to Store Leftovers

This is the perfect meal prep recipe thanks to how well it stores! Store any leftovers in an airtight container in the refrigerator for 4-7 days. Enjoy this hummus as a snack and with meals all week long!

More Beet Recipes

More Dips and Spreads

Be sure to check out all of my appetizer recipes here on EBF!

Beet Hummus

This bright and creamy beet hummus is made with roasted beet, chickpeas, tahini, garlic and lemon. It’s subtly sweet, full of flavor and super easy to whip up. Serve it as a healthy appetizer or snack with veggies, crackers or pita or use it as a sandwich spread.

Overhead photo of a bowl of beet hummus surrounded by various veggies for dipping.

Cook Time 1 hour 30 minutes

Total Time 1 hour 35 minutes

Servings 8

  • 1 medium-large be
  • 1 15 ounce can chickpeas
  • 3 Tablespoons lemon juice
  • 2 Tablespoons tahini
  • 2 Tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • ½ teaspoon sea salt
  • Preheat oven to 400°F. Wash beet and wrap in aluminum foil. Place on a baking sheet and roast in the oven until cooked through and fork-tender, approximately 75-90 minutes, but timing will depend on the size of your beet.

  • Remove beet from the oven, let cool for 10 minutes and then peel. If needed, you can run the beet under cold water.

  • In a food processor add chickpeas, roasted beet, lemon juice, tahini, olive oil, garlic and sea salt.

  • Blend until smooth. Transfer to a serving dish and serve with pita chips, carrots, and cucumbers (or any other veggie/chip of choice).

  • Want to boil your beet? Scrub off the dirt and trim the leaves of your beet, leaving about 2 inches of the stem. Place cleaned beet in a large pot and fill with water so that your beet is covered with at least 1-2 inches. Bring water to a boil then reduce to a simmer and cook beet until fork-tender, approximately 30-45 minutes. Timing will depend on the size of your beet. Cool beet by running it under cold water or transfer it to an ice bath to stop the cooking. Once cool enough to handle, peel your beet and use as directed above.
  • Want super creamy hummus? Place 1 can of drained chickpeas and 1/2 teaspoon baking soda in a medium saucepan and cover with water. You want 1-2 inches of water above the chickpeas. Bring the mixture to a boil over high heat. Boil chickpeas, reducing heat if necessary to prevent the saucepan from overflowing, for about 20 minutes, or until the chickpeas have expanded and the skins are falling off. You want the chickpeas soft, but not mushy. While the chickpeas boil, skim off any foam and/or skins that float to the surface. After 20 minutes, drain the chickpeas in a colander and run cool water over them. Set aside and then follow the instructions as directed above!
  • Cold water: This is optional, but if your hummus is too thick and not smoothing out, just add in some cold water, 1 Tablespoon at a time. Using ice cold water results in light and fluffy hummus.

Serving: 1/8 of recipe Calories: 126kcal Carbohydrates: 16g Protein: 4g Fat: 6g Saturated Fat: 1g Polyunsaturated Fat: 2g Sodium: 335mg Potassium: 145mg Fiber: 4g

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!

This post may include affiliate links. Thank you for your support.

You may also like

Leave a Comment