Delicious Beet Hummus Recipe for Every Occasion

Name: Delicious Beet Hummus Recipe for Every Occasion
Prep time: 15 min
Cook time: PT-491113H16M12S
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 medium beet; 1 (15 oz) can chickpeas (drained); 1 clove garlic peeled (crushed); ¼ cup tahini paste; 2 Tablespoons lemon juice; 2 Tablespoons olive oil; 1 teaspoon salt (or to taste); 1/2 teaspoon EACH cumin and coriander; To Garnish: chopped beets, feta, minced parsley or dill

by basmer

18 de December de 2025

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Beet Hummus is a delicious and nutritious dip with a subtly sweet, earthy flavor and a striking pop of pink color. I often find myself reaching for this vibrant spread when hosting friends or simply craving something healthy and tasty. Whether served as a dip with fresh veggies, pita chips, or crackers, it never fails to impress. This colorful beet dip is not only visually appealing but also packed with nutrients, making it a perfect addition to any gathering.

Why You’ll Love This Beet Hummus

This Beet Hummus Recipe offers numerous benefits that make it a must-try. Firstly, it’s incredibly easy to make, which is perfect for busy individuals. You can whip up this Easy Beet Hummus in just 40 minutes, including cooking time. Second, it’s a healthy option, rich in vitamins and minerals, making it a great choice for a snack or appetizer. The combination of chickpeas and beets provides a good source of protein and fiber, supporting digestive health.

Moreover, this Vegan Beet Hummus caters to a variety of dietary preferences, making it suitable for everyone at your table. It’s a delightful Beet Dip that can be customized with different spices or garnishes, ensuring you can tailor it to your taste. Lastly, the vibrant color of Red Beet Hummus makes it an attractive dish that will surely be the star at any party.

Ingredients for Beet Hummus

Gather these items:

1 medium beet
1 (15 oz) can chickpeas (drained)
1 clove garlic peeled (crushed)
¼ cup tahini paste
2 Tablespoons lemon juice
2 Tablespoons olive oil
1 teaspoon salt (or to taste)
1/2 teaspoon EACH cumin and coriander
To Garnish: chopped beets, feta, minced parsley or dill

How to Make Beet Hummus Step-by-Step

Step 1: To Boil the Beets: Wash the beets then cut into quarters. Place in a saucepan with enough water to cover the beets and bring to a boil, then reduce the heat to a simmer. Cook for 30-45 minutes or until fork tender.
Step 2: To Roast the Beets: Preheat the oven to 400 degrees F. Slice off the beet greens. To a small baking dish, add the beet with ½ cup water. Cover tightly with foil and roast for 45 minutes until fork-tender. Let cool, peel, and cube.
Step 3: Blend: In a food processor, combine the cooked beets, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, coriander, and salt. Blend until smooth and creamy. If too thick, add cold water to reach desired consistency.
Step 4: Serve: Transfer to a serving bowl and garnish with olive oil, reserved beets, feta, and minced herbs. Serve with pita bread, pita chips, crackers, or sliced veggies.

Pro Tips for the Perfect Beet Hummus

Keep these in mind:

For a creamier texture, blend longer and add a bit more olive oil or water.
Use gloves when handling beets to avoid staining your hands.
Experiment with spices like smoked paprika or chili powder for a different flavor profile.
This Homemade Beet Hummus can be made ahead of time and stored, which makes it great for meal prep.

Best Ways to Serve Beet Hummus

There are many delightful ways to enjoy Beet Hummus. It’s perfect as a spread on sandwiches or wraps, adding a nutritious twist. For parties, serve it alongside a colorful array of fresh vegetables and crackers for a visually appealing platter. You can also pair it with pita chips for a crunchy experience or use it as a dip for falafel. This Beet Hummus with Tahini is not only versatile but also a hit among guests.

How to Store and Reheat Beet Hummus

This Beet Hummus can be stored in an airtight container in the refrigerator for up to a week. To reheat, simply take it out of the fridge and let it sit at room temperature for about 30 minutes before serving. If desired, you can stir in a bit of olive oil for extra creaminess when serving.

Frequently Asked Questions About Beet Hummus

What’s the secret to perfect Beet Hummus?

The secret to perfect Beet Hummus lies in the balance of flavors. Ensure your beets are cooked until tender and adjust the seasoning to your taste, adding more lemon juice or salt as needed for a flavorful dip.

Can I make Beet Hummus ahead of time?

Absolutely! Beet Hummus can be made ahead of time and stored in the refrigerator for up to a week. This makes it a convenient option for meal prep or parties.

How do I avoid common mistakes with Beet Hummus?

To avoid common mistakes, ensure that your beets are fully cooked and tender before blending. Also, don’t hesitate to adjust the consistency with water or olive oil to achieve your desired creaminess.

Variations of Beet Hummus You Can Try

Get creative with these variations! You can try adding roasted garlic for a richer flavor or mix in different spices like cumin for a spicy kick. For those who love a citrus twist, consider adding orange zest. If you want to make it even healthier, you can incorporate spinach or kale, turning your Beet Hummus into a nutrient-packed powerhouse.

For more information on the health benefits of beets, check out this Healthline article.

For a delicious pairing, consider serving this hummus with Chickpea Avocado Salad for a refreshing meal.

If you’re looking for more recipes, visit our latest recipes page for inspiration.

Delicious Beet Hummus Recipe for Every Occasion

Author: basmer
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

Beet Hummus is a delicious and nutritious dip with a subtly sweet, earthy flavor and a striking pop of pink color. Enjoy it as a spread or serve with fresh veggies, pita chips or your favorite crackers!

Ingredients

Scale

1 medium beet
1 (15 oz) can chickpeas (drained)
1 clove garlic peeled (crushed)
¼ cup tahini paste
2 Tablespoons lemon juice
2 Tablespoons olive oil
1 teaspoon salt (or to taste)
1/2 teaspoon EACH cumin and coriander
To Garnish: chopped beets, feta, minced parsley or dill

Instructions

To Boil the Beets: Wash the beets then cut into quarters. Place in a saucepan with enough water to cover the beets and bring to a boil then reduce the heat to a simmer. Cook for 30-45 minutes or until fork tender.
To Roast the Beets: Preheat the oven to 400 degrees F. Slice off the beet greens. To a small baking dish or oven-safe ramekin, add the beet along with ½ cup water. Cover the dish tightly with foil and roast in the oven for 45 minutes or until the beet is fork-tender. Remove from the oven and allow to cool until it is easy to handle or run under it cold water. Wear food-safe gloves to avoid temporarily staining your hands and transfer the beet to a cutting board. Slice off the tops of the beet, peel it, and then cube it up into chunks. I like to reserve a few pieces of finely chopped beets for garnish.
Blend: To a food processor, add the cooked beets, chickpeas (drained), garlic, tahini, lemon, olive oil, cumin, coriander, and salt. Blend until smooth and creamy. If the mixture is too thick, add a few splashes of cold water to loosen it. Give it a taste and adjust the salt and lemon juice to your desired taste.
Serve: Transfer to a serving bowl and garnish with olive oil, reserved beets, feta, and minced herbs of choice. Serve with freshly baked pita bread, pita chips, crackers, or sliced veggies.