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!
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?!”
People have big feelings when ti comes to beets, and I get it! I have big feelings too! I love beets. And so when I found out Beet Hummus was a thing, I knew I had to make it. Whenever I bring this to gatherings, it gets gobbled up.
This recipe tastes a lot like the original hummus recipe that you know and love, but with a slight sweetness. It doesn’t taste as earthy as some of the other beet recipes you’ve had, but the sweetness of beets shines through.
Homemade Hummus
How to Make Beet Hummus
This is a really simple recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Roast some beets. See more on this below.
- Combine the main ingredients. 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.
- Finish it off. Add in the tahini, lemon juice, olive oil, and salt. Taste and adjust the seasonings.
Roasting Beets
I highly recommend roasting your own beets for this recipe. I’ve had readers use canned beets for this, and while the taste is spot on, they don’t get the beautiful pink color you see here. Roasting beets is really easy, and you can do it a few days in advance of this recipe. If you’ve never roasted beets before you can read this post for all the information you need: How to Roast Beets.
How To Roast Beets
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, and is easy to find in most U.S. grocery stores. You can typically find it in either the international food aisle or near the 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 its 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.
Serving Beet Hummus
My favorite thing to eat any hummus with is pita chips. I could eat a whole bag. That said, this has all the makings of a healthy dip recipe with its base ingredients. So if you want to keep it all healthier, serve this with veggies like cucumber slices, red peppers, and carrots. My favorite is the cucumber slices.
Storing and Freezing
This delicious recipe for beet hummus 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. As with all recipes, use your best discretion when it comes to leftovers.
More Hummus Recipes
If you are like me and can’t get enough hummus, you’ll want these recipes too:
If you try this beet hummus recipe or any of my other recipes, let me know what you think.
Beet Hummus
Ingredients
- 3 small beets roasted and quartered (see note)
- 15 ounces chickpeas drained
- 1 garlic clove minced
- 3 tablespoons lemon juice
- 3 tablespoons tahini
- 1/4 cup olive oil
- 1 teaspoon koskher salt
Instructions
- In the bowl of a food processor, combine the roasted beets, garlic, and chick peas. Blend until well combined and chopped.3 small beets, 15 ounces chickpeas, 1 garlic clove
- Add in the lemon juice, tahini, olive oil, and kosher salt. Blend until fully combined. Taste and adjust seasonings as needed.3 tablespoons lemon juice, 3 tablespoons tahini, 1/4 cup olive oil, 1 teaspoon koskher salt
- 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.
Notes
Andrea says
Can I use canned beets instead of roasted beets?
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.
Lynn says
I used precooked beets. I was unable to obtain the color you have. What do I need to do?
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?
Teresa Legler says
Hi,
I too love beets! Unfortunately, it’s difficult to find fresh beets in my area. Can canned beets be used? Would not add sodium to this recipe, as difficult to even find canned. You are correct, many people say they hate beets that have never even tried them.
Yup! Canned will work here. Just make sure it doesn’t have any other added flavors.