This is truly the BEST Beetroot Hummus recipe and it is so easy to make in just 10 minutes. Beautiful to look at, an amazing balance of flavors and a smooth, creamy texture to boot!
I have been veggie-loading my recipes for quite some time with just about every veggie under the sun. And during this time, I have learned that beets intimidate the heck out of many people.
And I totally get that. While beautiful to look at, with their vibrant natural red color, beets tend to have an earthy flavor that puts many people off. But, you are here because I am a bit of a magician when it comes to helping people love veggies and beets are no different! I have won many a beet-iffy heart over with my pink beet pancakes and I am now here to bring you to the beety side of hummus!
If you have never made your own hummus, you are in for a treat! Homemade hummus is not only easy, but out-of-this-world delicious. And I have just made it veggie-loaded (and, frankly, quite stunning) by adding a cooked beet into the mix in this creamy beets humus recipe!
This beet hummus comes together in just 10-minutes when you have a cooked beet on hand and is just creamy and dreamy. I’ve balanced that earthy flavor of beets with bright lemon and the right amount of seasoning for the most amazing dip. It is perfect for spreading on sandwiches, toast, or dipping all the veggies in! Make it for meal prep and store it in your fridge for up to 5 days. Bonus: it is vegan, vegetarian, gluten free, and dairy-free…so it is perfect for so many different eating styles.
How to cook a beet
First, let me tell you that if cooking your beets is stressing you out, fear not!
Many grocery stores have pre-cooked and peeled ones ready to go in the refrigeration section of the produce area. I often find mine by the other prepped veggies and herbs.
But if you already have a raw beet in hand, there are lots of different ways to cook a beet. Some methods I have used are…
What is hummus?
If you are thinking “Well, this looks pretty and sounds interesting…but what the heck is hummus?”, I got you covered.
Hummus is a classic dish from the Middle East and Mediterranean made mostly from chickpeas/garbanzo beans, tahini (ground sesame paste), lemon juice, garlic and salt. There are lots of variations on hummus (like this one with added beets), but those 5 ingredients are the base for pretty much all hummus recipes.
While you can certainly buy hummus at most grocery stores here in the United States, fresh homemade hummus is stinking delicious and is so so so easy.
Different ways to eat hummus
Okay, you are excited about this beet hummus, but are a little new to the hummus game. How the heck do you put it to use once you make it? Here are a few of my favorite ways to enjoy this beautiful chickpea spread:
- with veggies or crackers. Just use it as a dip! It adds a punch of protein and flavor to a veggie tray!
- as a cheese replacement in a quesadilla. True story, when you put hummus in between two tortillas and then grill it, it gets all melty kind of like cheese and is a great dairy-free option!
- added to sandwiches or wraps. Skip the mayo and smear some hummus onto you bread for added flavor and color!
- on toast. If you haven’t had hummus and avocado toast, you haven’t really lived yet.
- on salads. I like to dollop hummus on my salads instead of dressing and mix everything together.
- Make sure your chickpeas are very soft. Whether you are using chickpeas you have cooked from dry or canned ones, hard chickpeas will result in a grainy hummus. The perfect chickpeas for hummus are very soft (some would even say a bit over cooked) and their skins fall off very easily. If your cooked chickpeas are too firm, just throw them in a pot of water and simmer until soft…usually 15-20 minutes.
- Adjust the taste to preference. While developing this beet hummus recipe, I shared it with A LOT of different people to hear about the flavor balance. Everyone had a little something different to say. Some liked it with more garlic. Some with less. Some wanted more salt. Others wanted less. It is all a matter of your personal preference, so if the finished hummus doesn’t quite have you head over heels, adjust according to your personal taste.
- Blend A LOT. Creamy, smooth hummus is where it’s at. And it doesn’t take much time. But don’t be quick to stop the food processor. Let it run an extra 30 seconds to a minute longer then you think it needs to make sure your hummus is truly smooth.
Other amazing beet recipes
- Pink Beet Pancakes
- Pink Beet Smoothie
- Fudgy Beet Gluten Free Brownies (vegan)
- Homemade Strawberry Beet Fruit Leather
- 10+ Delicious Beet Recipes
- Chocolate Beetroot Cake
Loving this beetroot recipe and are hungry for more?
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Creamy 10-Minute Beetroot Hummus
- food processor
- 1/4 cup cooked, peeled and diced beet see above notes for cooking suggestions
- 1 1/2 cup cooked chickpeas, drained and rinsed
- 1/4 cup well-stirred tahini
- 2 tbsp extra virgin olive oil
- 1-2 large cloves garlic, minced to taste
- zest of one lemon
- 1/2 tsp ground cumin
- 1/4 cup lemon juice
- 3/4 tsp sea salt or to taste
- 2 tbsp water or more to obtain desired consistency
- In your food processor with the "S" blade, combine tahini, water, olive oil, cumin, salt, garlic, lemon zest and lemon juice to a food processor. Pulse until smooth.
- Scrape down the sides of the food processor and add in the chickpeas and cooked beets. Run for 2 minutes. Stop. Scrape down sides of the bowl. Run for an additional 2 minutes or until hummus is very smooth. If needed, add an additional tablespoon of water to obtain your desired consistency.
- Taste and season with additional salt, minced garlic, cumin, and/or lemon juice if desired.
- Enjoy. Garnish with a drizzle of olive oil or a little black pepper if desired. See above for pairing ideas. Store leftovers in an air tight container in fridge for 4-5 days.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Okay to make this without the oil??
I’ve never tried but I think it would work. I’d add a little extra water if needed for consistency.
Can you freeze this?
I haven’t tried but I can’t think of a reason why it wouldn’t work. I’d say just to make sure to give it a good stir once thawed, though.
Can you use canned beets ?
You can but I find the color not to be as strong. Just a heads up that it might look a little less pink in the end.
Also, be sure that your canned beets are just beets so the flavor isn’t changed!
Seriously yum! And the color is so fun! My daughter called it unicorn food 😂🦄
Oh that is so cute! I have no doubt that a unicorn probably would eat something bright pink!
Just made this with canned beetroot and you’re right, the colour wasn’t as vibrant. It’s still super yummy and really quick and simple to make. I will definitely be making this again!😁
I am so glad you liked it, Kerryn!
RONDA L TREMBLAY
Taesha! It IS perfect! I used a small beet and lemons from my garden. I boiled the beet for about 40 minutes. This is so tasty! You are spot on with this recipe, it’s obvious you really make this. I had to add 1 more tablespoon of water. Voila!
I am SO happy you enjoyed it so much, Ronda!
Just made this! It was so very easy and turned out great! Thanks for sharing!
I’m so glad you enjoyed it!