Beet Hummus Recipe
Beet Hummus is a modern spin on a Mediterranean staple, blending the natural sweetness of roasted beets with the nutty smoothness of classic hummus. Its bright magenta hue and creamy consistency make it not only visually stunning but also a flavorful, wholesome addition to any spread. Each bite delivers a harmonious mix of earthiness, zest, and silkiness — a dip that’s as beautiful as it is satisfying.
Ingredient Breakdown
Roasted or canned beets bring a deep, earthy sweetness and that unmistakable jewel-toned color to the hummus. Freshly roasted beets yield a richer, caramelized flavor, while canned beets offer a quick and convenient alternative that still gives the dish its vibrant character.
Chickpeas form the velvety base of the hummus, giving it structure and body. When blended with the right ratio of liquid, they create a silky-smooth texture that carries all the other flavors beautifully.
Tahini and garlic act as the heart of this dip — tahini lending a nutty depth, while garlic introduces a sharp, aromatic balance that rounds out the sweetness of the beets.
Cumin, coriander, and sumac add subtle complexity, with cumin giving warmth, coriander adding citrusy notes, and sumac providing a hint of tang that ties the flavor profile together.
Finally, lemon juice and olive oil infuse brightness and richness. The lemon cuts through the beets’ natural earthiness, while olive oil brings a luscious finish that makes each spoonful irresistibly smooth.
Step-by-Step Preparation Guide
To start, roast the beet until it’s tender and easy to pierce with a knife. Roasting intensifies its natural sweetness and deepens its color. Once cooled, the skin should slip off effortlessly, leaving a glossy, ruby-red flesh ready to blend.
In a food processor, combine the chickpeas, tahini, lemon juice, garlic, and roasted beet pieces. This combination builds the foundation for the hummus — smooth, creamy, and balanced.
Next, sprinkle in the spices — cumin, coriander, and optional sumac. These seasonings layer warmth and tang, transforming the dip into something aromatic and multidimensional.
For the perfect whipped texture, add two ice cubes while blending. The cold temperature helps emulsify the tahini and aerates the mixture, resulting in a hummus that’s light and fluffy.
Once blended, taste and adjust to your preference. More lemon juice adds brightness, while a pinch of salt enhances every note. To serve, spoon the hummus into a bowl, drizzle with olive oil, and garnish with feta and parsley for color and contrast.
Recipe Tips
Using canned beets saves time while maintaining vibrant flavor.
Peel chickpeas before blending for an ultra-smooth consistency.
Add lemon juice gradually to balance the sweetness of the beets.
Store in an airtight container in the refrigerator for up to 4 days to retain color and freshness.
What to Serve With This Recipe
Pair Beet Hummus with warm pita bread or crispy pita chips for a classic presentation. For a lighter option, serve with crisp vegetable sticks — cucumber, carrot, or bell pepper add refreshing crunch. It also fits beautifully on a mezze platter with falafel, tabbouleh, and olives for a complete Mediterranean experience. For gatherings, spread it on crostini or crackers to create a stunning appetizer that catches everyone’s eye.
Creative Variations
For a bolder bite, stir in roasted jalapeño or chili flakes to make a Spicy Beet Hummus. Blend in crumbled feta for a tangy, creamy twist that complements the beet’s sweetness. For a herbal touch, mix in fresh dill or cilantro to introduce a garden-fresh note. Those looking for something unique can replace part of the olive oil with coconut milk for a tropical, velvety finish.
Frequently Asked Questions
Can I use canned beets instead of roasting fresh ones?
Yes, canned beets work well and save time, though roasting gives deeper flavor.
Why do we add ice cubes while blending?
The ice aerates the hummus, making it lighter and creamier.
How long does beet hummus last in the refrigerator?
It stays fresh for 3–4 days when stored in an airtight container.
Can I freeze beet hummus for later use?
Yes, freeze in portions and thaw overnight in the fridge before serving.
How can I make the hummus less earthy or more tangy?
Add extra lemon juice or a pinch of sumac to brighten the flavor.
Beet Hummus is a true feast for the senses — creamy, colorful, and full of character. Its rich, earthy sweetness and nutty undertones make it a versatile dish that shines at any table. Whether served as a healthy snack, part of a mezze spread, or the centerpiece of an appetizer platter, this stunning dip proves that simple ingredients can create extraordinary results.
Ingredients
1 (15.5-ounce) can chickpeas, drained and rinsed
1 large red beet, scrubbed and dried (or substitute 1 can of cooked beets)
3 tablespoons tahini paste
½ lemon, juiced, plus more to taste
1 small garlic clove, finely chopped
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon sumac (optional)
Kosher salt, to taste
2 ice cubes, plus more if needed
Extra virgin olive oil, for drizzling
Crumbled feta cheese, for garnish (optional)
Chopped parsley, for garnish (optional)
Serving Suggestions
Pita chips
Pita bread
Raw veggies (carrot sticks, endive spears, bell pepper wedges, sliced cucumbers)
Instructions
Preheat the oven to 400°F (200°C). Drizzle the beet lightly with olive oil, then wrap it in aluminum foil and place it on a baking sheet. Roast for about 45 minutes, or until it becomes knife-tender, depending on its size. Once done, remove from the oven and let it cool completely.
When cool enough to handle, peel off the beet’s skin and cut it into chunks. Transfer the beet pieces to a food processor fitted with a blade attachment. Add the chickpeas, tahini, garlic, and lemon juice. Sprinkle in the cumin, coriander, sumac (if using), and a generous pinch of salt.
Pulse the mixture several times to begin combining the ingredients. Then, with the processor running on low speed, add 2 ice cubes. The ice helps create a light, creamy texture while blending. Continue processing until the hummus is smooth, stopping occasionally to scrape down the sides.
Taste the hummus and adjust the seasoning to your preference. If the consistency is too thick, add another ice cube or a splash of cold water while the processor runs. Continue blending for 3–4 minutes until the mixture reaches a silky, airy texture. Add more lemon juice or salt to balance the flavor as needed.
Spoon the finished beet hummus into a serving bowl and smooth out the top with the back of a spoon. Drizzle generously with extra virgin olive oil and garnish with crumbled feta and fresh parsley, if desired. Serve with warm pita bread, crunchy pita chips, or crisp raw vegetables for dipping.
Vibrant in color and full of earthy, nutty flavor, this beet hummus makes an eye-catching appetizer or a nutritious snack that’s both wholesome and elegant.
Beet Hummus Recipe
Ingredients
- 1 15.5-ounce can chickpeas, drained and rinsed
- 1 large red beet scrubbed and dried (or substitute 1 can of cooked beets)
- 3 tablespoons tahini paste
- ½ lemon juiced, plus more to taste
- 1 small garlic clove finely chopped
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon sumac optional
- Kosher salt to taste
- 2 ice cubes plus more if needed
- Extra virgin olive oil for drizzling
- Crumbled feta cheese for garnish (optional)
- Chopped parsley for garnish (optional)
Serving Suggestions
- Pita chips
- Pita bread
- Raw veggies carrot sticks, endive spears, bell pepper wedges, sliced cucumbers
Instructions
- Preheat the oven to 400°F (200°C). Drizzle the beet lightly with olive oil, then wrap it in aluminum foil and place it on a baking sheet. Roast for about 45 minutes, or until it becomes knife-tender, depending on its size. Once done, remove from the oven and let it cool completely.
- When cool enough to handle, peel off the beet’s skin and cut it into chunks. Transfer the beet pieces to a food processor fitted with a blade attachment. Add the chickpeas, tahini, garlic, and lemon juice. Sprinkle in the cumin, coriander, sumac (if using), and a generous pinch of salt.
- Pulse the mixture several times to begin combining the ingredients. Then, with the processor running on low speed, add 2 ice cubes. The ice helps create a light, creamy texture while blending. Continue processing until the hummus is smooth, stopping occasionally to scrape down the sides.
- Taste the hummus and adjust the seasoning to your preference. If the consistency is too thick, add another ice cube or a splash of cold water while the processor runs. Continue blending for 3–4 minutes until the mixture reaches a silky, airy texture. Add more lemon juice or salt to balance the flavor as needed.
- Spoon the finished beet hummus into a serving bowl and smooth out the top with the back of a spoon. Drizzle generously with extra virgin olive oil and garnish with crumbled feta and fresh parsley, if desired. Serve with warm pita bread, crunchy pita chips, or crisp raw vegetables for dipping.
- Vibrant in color and full of earthy, nutty flavor, this beet hummus makes an eye-catching appetizer or a nutritious snack that’s both wholesome and elegant.