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Use this roasted Beet Hummus as a pop of color on any snack board! Easy to make and perfectly sweet, earthy, and nutty, it’s a must-have healthy snack that puts a fun and colorful twist on the classic dip.
I’ll never turn my nose up at a bowl of classic homemade hummus but when this easy Beet Hummus hits the table, all bets are off. That vibrant pink color alone makes me want to dive right in!
Roasted beets are a fun and delicious add-in for hummus, just like chimichurri sauce and pumpkin. Just one beet takes the classic hummus recipe up a notch with its pop of color and exciting sweet and earthy flavors. This wonderful balance of great color and flavor makes it one of the best homemade hummus recipes.
It’s no secret that hummus with beetroot is a healthy snack, too. As-is, hummus is a great source of plant-based protein and fiber, but the beets give it some sneaky vitamins and minerals. You won’t notice, though, because you’ll be too busy enjoying its delicious creaminess and flavor!
Recipe features
- All it takes is one roasted beet to give this healthy snack a stunning pink color and a sweet, earthy, and nutty flavor profile.
- Yes, it’s healthy, vegan, and gluten free, but you’ll never notice! It’s that delicious.
- There are so many ways to use beet hummus. Serve it as a healthy snack with pita, bread, and veggies, spread it on a wrap or sandwich, or turn it into a quick salad dressing.
Ingredients
Beet – You can thank just one roasted beet for this hummus recipe’s pinkalicious color and subtle sweet-earthy flavor.
Chickpeas – Because it just wouldn’t be hummus without chickpeas! I like to use canned chickpeas because they’re easy and convenient (salted or unsalted both work well) but you can cook dried chickpeas from scratch if you have the time.
Lemon – Both lemon zest and lemon juice give the hummus a nice citrus tang.
Garlic – Fresh garlic cloves add a nice bite of savory flavor, making the hummus a bit more complex.
Tahini – Tahini is a condiment made from ground sesame seeds. It’s a must-have ingredient in hummus, as it lends a smooth and creamy consistency and a nutty flavor. Use good-quality tahini for the best results.
Extra virgin olive oil – The oil helps emulsify the hummus and adds a rich mouthfeel. A small drizzle on top is the best topping, too!
Seasonings – Seasoning the hummus with a combination of parsley, salt, pepper, and cumin rounds out the flavors.
Instructions
Step 1: Roast the beet. Scrub any dirt or debris from the beet, then trim the ends and wrap it in foil with a drizzle of olive oil. Roast in the oven until a knife can easily glide into the beet.
Step 2: Blend the ingredients. Quarter the cooled beet and add it to a food processor with the other ingredients. Blend until smooth.
Step 3: Finish and serve. Scrape down the sides of the food processor, then blend once more. Serve the smooth beet hummus in a serving bowl with your favorite toppings or store it for later.
Tips and FAQs
- For an extra light and creamy hummus, blend the tahini and lemon juice together first, then add everything else.
- You can save time by roasting the beet up to two days in advance and keeping it in the fridge until it’s time to blend.
- For the prettiest presentation, top the hummus with a drizzle of olive oil, chopped parsley, a sprinkle of za’atar, lemon zest, or leftover chopped roasted beets.
- Beet hummus is best served with Mediterranean-style dippers, like pita chips, pita bread, crackers, celery, cucumber, pretzels, radishes, and olives.
Tip
Is the hummus too thick? You can thin it and avoid watering down the flavor by using a splash of the leftover liquid from the canned chickpeas (called aquafaba).
Variations
- Add more seasoning – To bring out even more flavor, blend in extra spices and seasonings like paprika, onion powder, za’atar, garlic powder, or cayenne pepper.
- Use a different root vegetable – While beets make this a true beet hummus recipe, you can use this recipe as a template for other root vegetables. I like making hummus with carrots and sweet potatoes, but rutabaga and turnips will work as well.
- Make it sweet or tangy – Lean into the natural sweetness of the roasted beet and top your hummus with a drizzle of honey or balsamic vinegar for a punch of tangy flavor.
Do you have to roast the beets?
Yes, this step is crucial. Roasting the beet helps to coax out its natural sweetness and also softens the vegetable so it’s easier to blend with the rest of the ingredients.
Is beet hummus good for you?
Absolutely! The superstar team of beets and chickpeas packs this tasty pink hummus with lots of health benefits, like plant-based fiber, healthy carbs, vitamin C, magnesium, and vitamin B6. These ingredients are also known to be good for the heart and digestive system and can help lower cholesterol.
Do you have to peel the chickpeas for hummus?
It’s up to you. Taking your time to peel the skins from the chickpeas can yield a somewhat smoother texture but I found that leaving the skins on gave me pretty luxurious results, too.
If you prefer to peel the chickpeas, lay them on a clean kitchen towel, fold over one of the sides, and gently rub until the skins separate.
Storage
Refrigerator: Keep your beetroot hummus in an airtight container in the fridge for up to 7 days. It makes for a quick and easy snack with fresh veggies and a flavorful sandwich spread, or you can stir a scoop with some water for a last-minute salad dressing.
Freezer: You can freeze beet hummus for up to 4 months. Just thaw it in the fridge overnight before serving.
More homemade hummus recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Beet Hummus
Use this roasted Beet Hummus as a pop of color on any snack board! Easy to make and perfectly sweet, earthy, and nutty, it’s a must-have healthy snack that puts a fun and colorful twist on the classic dip.
Servings:
Instructions
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Preheat the oven to 375° F.
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Cut the ends off of the beet and scrub it well to remove any dirt before patting it dry. Place the beet inside a piece of aluminum foil, then drizzle a little olive oil overtop and loosely wrap it in the foil. Place on a baking sheet and cook for 1 hour or until the beet is able to be cut through easily. Remove from the oven and allow the beet to cool, at least 20 minutes.
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Quarter the beet and add to a food processor along with all other ingredients. Blend on high for 1 minute. Scrape down the sides of the food processor and blend again for an additional minute or until smooth.
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Add hummus to an air-tight container and store in the fridge for up to one week. Enjoy with bread, carrots, celery, or your favorite snack!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 267kcal | Carbohydrates: 24g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 214mg | Potassium: 326mg | Fiber: 7g | Sugar: 5g | Vitamin A: 93IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 3mg
