Beet Hummus is the perfect healthy appetizer you are looking for. It is easy to make and absolutely delicious. This will convert even non beet lovers!
Nathan and I have been rewatching The Office. I can’t believe how much it still makes me laugh. Dwight might be my favorite character. His love of beets is just one of the many things that endear me to him.
Whenever I post any of my beet recipes on Facebook, people freak out. I sometimes get hundreds of comments; each is one of two extremes:
“OMG! Beets are the best thing ever grown on this glorious planet.” OR “How dare you even suggest that someone eat that vile root from hell?!”
I love how passionate people get about food.
I love beets. And so when I found out Beet Hummus was a thing, I knew I had to make it. I served this to my family over the weekend and they devoured it.
WHAT DOES IT TASTE LIKE
This recipe tastes a lot like the original hummus recipe that you know and love, but with a slight sweetness.
My first go at this didn’t have enough beet flavor in it, so I upped the beets in it a little bit, and this version is perfection.
It doesn’t taste as earthy as some of the other beet recipes you’ve had, but the sweetness of beets shines through.
HOW TO MAKE BEET HUMMUS
This is a really simple recipe, making it perfect for entertaining.
- In the bowl of a food processor combine the roasted beets, garlic, and chick peas.
- Blend them until they are fully chopped and as smooth as possible.
- Add in the tahini, lemon juice, olive oil, and salt.
It is possible to just throw everything in at once, but this makes it a little more difficult to get the beets fully smooth.
WHAT IS TAHINI
If you aren’t familiar with tahini, it is the paste of sesame seeds. It is made in a similar way to peanut butter.
Tahini is stored in the refrigerator and needs to be fully mixed before you use it, because it will separate a little.
If you like making hummus at home, invest in a jar of tahini! It keeps for a while, and gives hummus it’s signature taste. Try it in my Edamame Hummus!
Tahini is also a great ingredient for salad dressing! Experiment with it, you’ll fall in love.
Not surprisingly, the key to this recipe is the beets. They need to be roasted and cooled prior to making this.
If you haven’t roasted beets before, I have a whole post on How to Roast Beets that will make it easier.
WHAT TO SERVE IT WITH
My favorite thing to eat any hummus with is pita chips. I could eat a whole bag.
That said, this is a good for you recipe. So if you want to keep it all healthier, serve this with cucumber slices, red peppers, and carrots. My favorite is the cucumber slices.
I truly love this beet hummus recipe. I think it is great right out of the food processor and even better after an hour in the refrigerator.
Store it in the refrigerator in an air tight container for up to four days.
To freeze this hummus recipe, put it in a container where it can expand just a little bit.
Put it in the freezer for up to three months. When ready to eat it, allow it to thaw in the refrigerator overnight.
OTHER GREAT BEET RECIPES
If you are like me and can’t get enough beets, you’ll want these recipes too:
- PICKLED BEETS
- EASY BEET SALAD WITH FETA (My very favorite)
- ROASTED BEET SALAD
Appetizers are great, but they aren’t always great for the waistline. Beet Hummus is only 150 calories for 1/4 cup. If you are eating it with cucumber slices . . . that’s not a bad way to snack.
Here are some other good options:
This Healthy Vegetable Dip is only TWO ingredients and is so good.
My Pineapple Mango Salsa is incredible, and fresh fruit is always good.
If you give any of these recipes a try, let me know what you think by leaving me a comment!
- 3 small beets roasted and quartered (see note)
- 15 ounces chick peas drained
- 1 garlic clove minced
- 3 tablespoons lemon juice
- 3 tablespoons tahini
- 1/4 cup olive oil
- 1 teaspoon koskher salt
- In the bowl of a food processor, combine the roasted beets, garlic, and chick peas. Blend until well combined and chopped.
- Add in the lemon juice, tahini, olive oil, and kosher salt. Blend until fully combined.
- You can serve this right away, or you can let it sit in the refrigerator for an hour or more. The flavor deepens and gets better when refrigerated for an hour.
- Serve with pita chips, pretzel flats, or chopped vegetables like cucumber, red pepper, and carrots. This will last in the refrigerator for up to four days.
Can I use canned beets instead of roasted beets?
Lisa Longley says
You sure can, but be aware of if anything else is added because it can affect the overall flavor. I would consider tasting it at the end and then adding in the salt, as there will likely be sodium added.
I used precooked beets. I was unable to obtain the color you have. What do I need to do?
Lisa Longley says
I think it is because you used pre cooked beets. I would suggest roasting your own to get this deep pink color.
William Morrow says
Has anyone tried beet powder? If so how much did you use and how did it taste?