Beet Hummus
If you need a dip to bring to a party or add to your grazing table, look no further than this eye catching hot pink beet hummus! It’s subtly earthy flavor is a bold twist on a classic dip. Try out this hummus recipe and add some color to your appetizer table!
Disclosure: This post contains affiliate links, which means I receive a small commission if you make a purchase through one of my links – at no cost to you! I appreciate your support that helps me keep my blog running.
Beet Hummus: A Bright, Bold Twist on a Classic Dip
I am not going to lie – I’m really not a huge fan of beets. So the first time I ever tried beet hummus, I was shocked that it didn’t really taste too beet-y, if you get what I mean. The beets add a ton of color to this hummus dip but just a hint of earthiness from the beets. This is a great dip to make for winter gatherings to add some brightness to the table using winter produce.
Why You’ll Love This Recipe
- It’s HOT PINK!
- The addition of roasted beets adds some earthiness to your hummus without being too overpowering
- It’s SO easy to make. Roast the beets in the oven, then put all ingredients together in a food processor. That’s literally it.
- It’s the perfect thing to bring to a party that is easy AND looks impressive. The roasted beet adds a ton of color to this dip, making it a bright and bold addition to your grazing table.
Ingredients for Roasted Beet Hummus
The ingredients for this bright pink beet hummus are so simple!
- Chickpeas: I typically use a can of chickpeas because it is easiest and most convenient for me, but you can also soak raw chickpeas in a bowl of water overnight (I, however, was never blessed with that kind of foresight).
- Extra Virgin Olive Oil: Use a good quality olive oil for this!
- Garlic: You can never have too much
- Lemon juice & zest: The zest is optional, but it adds some brightness to this earthy dip!
- Tahini: A required ingredient for all hummus.
- Roasted beet: You MUST use a fresh roasted beet. Store bought, pre-packed roasted beets will not give you the desire hot pink color. One small/medium beet is enough, but you can add more for brighter color and more earthy beet flavor.
- Ice water: Slowly drizzling ice water into the hummus once it’s blended helps make it smoother and creamier.
How to Make Beet Hummus
Making beet hummus is SO simple and easy, anyone can do it! It really doesn’t require many steps, and the active prep and cook time is quite minimal.
Tips for Making the Best Beet Hummus
- Do not use store-bought roasted beets. The color won’t be pink at all.
- Use high-quality ingredients, especially the tahini.
- Dried chickpeas typically leads to a better tasting and smoother hummus, but canned chickpeas work fine in a pinch!
- Leftover hummus can be stored in the refrigerator for one week.
- Hummus will thicken in the fridge. You can always re-blend the hummus to make it creamy and smooth again by adding 1 tbsp of water at a time until it reaches the perfect consistency.
How to peel canned chickpeas for the smoothest hummus
While dried chickpeas are best for any hummus recipe, they aren’t always the easiest or fastest option. Canned chickpeas work just fine for a homemade hummus recipe, but there are some additional steps you can (and should) take for the smoothest and best tasting hummus possible!
- Ice water bath: Place the drained and rinsed chickpeas in a bowl of ice water. Then work your fingers through the chickpeas and massage them until the skins start to come off. The skins will float to the top and can be scooped out.
- Boil with baking soda and water: Add chickpeas and 1 1/2 teaspoons of baking soda to a skillet and add water. Boil the chickpeas for 20 minutes, then rinse under cold water.
What to Serve with Beet Hummus
- I LOVE using this beet hummus as a spread for sandwiches and wraps. Check out my Mediterranean Chicken Wrap full of bright colors and flavors!
- Serve this hummus with crackers and crudité.
- Add your favorite hummus toppings: I added lemon zest, pistachios, za’atar, and flaky salt. You can also add chopped fresh parsley, crumbled feta, thinly sliced radishes for more pink hues, olive oil, bee pollen, and so much more.
FAQ
- Why isn’t my hummus creamy? Using high quality ingredients makes the best, creamy hummus. It’s best if you make sure the skins are removed from the chickpeas. See my tips above on using cold water or baking soda to help remove the skins easily. Make sure you’ve also drizzled in some ice water – this helps add to the creamy texture of the hummus.
- Is hummus healthy? Hummus is packed with nutrients, fiber, and healthy fats. Because of its high fat content, it is best enjoyed in moderation.
- How do you store homemade hummus? Store homemade hummus in an airtight container in the refrigerator for up to a week. Hummus becomes more solid in the refrigerator, so you can opt to blend the hummus with another tablespoon of water to get your desired consistency. Hummus can also be stored in a freezer for up to 3 months. Just thaw the hummus in the refrigerator completely before consuming, and use the blending with water method if needed to reach your desired consistency again.
More Beet Recipes:
- Use this beet hummus to make my Mediterranean Chicken Wraps – SUCH a great meal prep recipe.
Equipment for Beet Hummus:
- Sheet pan
- Aluminum Foil
- Food Processor
Beet Hummus
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 6 1x
- Category: Dips
- Cuisine: Mediterranean
- Diet: Vegan
Description
Beet hummus is the perfect addition to your dip party, grazing table, or sandwich to add bold color and earthy flavor.
Equipment:
- Sheet pan
- Aluminum Foil
- Food Processor
Ingredients
Units
Scale
- 1 beet, tops and ends cut, scrubbed well
- Salt & pepper
- 1/3 cup extra virgin olive oil, plus more for drizzling
- 1 can chickpeas, drained
- 2/3 cup tahini
- 2 lemons, juiced and zested
- 2 cloves garlic, roughly chopped
- 1/4 cup ice water
Instructions
- Roast the beet: Preheat oven to 425ºF. Place the beet on a piece of foil, drizzle with olive oil, and sprinkle with salt and pepper. Wrap in foil and place on a baking sheet. Bake for 45-60 minutes until fork tender. Remove from the oven, unwrap the foil, and let it cool to the touch. Then peel the skin off the beet. I like to peel the skin off under running water.
- Make the hummus: Add roasted beet, chickpeas, tahini, lemon juice, garlic, and salt to a food processor and blend until smooth. Slowly drizzle in 1/3 cup olive oil while the food processor is running. Taste for seasoning and add more salt and pepper as needed. While the processor is running, slowly drizzle in up to 1/4 cup of ice water, adding less (or none at all) for a thicker hummus and more for a thinner hummus.
- Add toppings: Feel free to add toppings to your hummus before serving! I sprinkled some za’atar, lemon zest, flaky salt, and pistachios on mine.
Notes
- Canned chickpeas were used in this recipe because they are more convenient and help this hummus come together with less prep and wait times. But you can use dried chickpeas and soak them overnight for a better tasting hummus.
- I like to spend some time removing the skins from my canned chickpeas. This leads to a smoother hummus. There are notes earlier in this blog post about how to do this!
Nutrition
- Serving Size: 1/4 cup
- Calories: 339
- Sugar: 1.1 g
- Sodium: 617.4 mg
- Fat: 28.1 g
- Carbohydrates: 18.1 g
- Protein: 8.6 g
- Cholesterol: 0 mg
