Beet Hummus is a vibrant, creamy, healthy dip that takes under 10 minutes to make. The beet adds color and sweetness, while the tahini, chickpeas, garlic, and herbs add a piquant punch. Enjoy as a dip or spread for burgers, wraps, and more!
Hummus is one of our go to snacks. For this recipe, we mixed in roasted beets for an earthy and sweet twist. We love this beet hummus with pita chips for a snack or as a spread for our chicken burgers.
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Why You'll Love This Beet Hummus
- Taste - This beet hummus has a unique sweet flavor.
- Texture - The hummus is perfectly creamy.
- Effort - All you need to do is blend the ingredients in the food processor.
- Time - It takes only 10 minutes to prep the ingredients and run them through the food processor.
Key Ingredients
- Beets - Beets are sweet and earthy. We roast them to bring out their flavor even more.
- Chickpeas - Chickpeas are the base of the hummus
- Garlic and herbs - Garlic and herbs add an aromatic accent.
- Lemon juice - Lemon juice adds brightness.
- Tahini - Tahini provides a nice nuttiness.
See recipe card for quantities.
Substitutions/Variations
- Canned beets - You can use canned beets instead of roasted beets if you don't have fresh beets or time to roast them.
- Garlic powder - Use garlic powder instead of garlic cloves if you want a lighter flavor.
- Roasted red peppers - Mix in some roasted red peppers for smokiness.
- Dipping - Use it as a dip for pita chips, crackers, or veggies like carrot sticks.
How to Make Beet Hummus
- Add ingredients to food processor - Place cut beet, drained and rinsed chickpeas, herbs, tahini, garlic, olive oil, and salt in a food processor bowl.
- Blend and serve - Pulse ingredients until smooth and creamy. Occasionally scrape down the sides of the food processor to incorporate all ingredients. Transfer to a bowl and serve.
Pro tip - If you want smoother hummus, pulse the food processor longer. Likewise, if you want chunkier hummus, pulse the food processor for less time.
More Tips
- If you roast the beets, be careful to not overcook them or they may get mushy.
- If using canned chickpeas, drain and rinse the chickpeas before using.
FAQs
Yes, we prefer roasted beets for the stronger flavor, but either will work. Just note that canned beets often have added salt or sugar, so you may need to adjust your hummus seasoning.
Yes, but the beet flavor is balanced with the other ingredients.
You can use different herbs and garlic based on your preference.
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Did You Like This Beet Hummus?
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Beet Hummus
Equipment
- silicone spatula optional
Ingredients
- 1 medium-sized cooked beet cut into quarters
- 15 oz cooked chickpeas (1½ cups)
- 2 tablespoon fresh herbs of choice chopped, dill, flat leaf parsley, mint, shiso, plus more for garnish
- ½ cup tahini
- 2 cloves garlic
- 2 tablespoon olive oil
- kosher or sea salt
Instructions
- Place cut beet, drained and rinsed chickpeas, fresh herbs, tahini, garlic, olive oil, and salt in a food processor bowl. Pulse until smooth and creamy. Occasionally scrape down the sides to incorporate all ingredients. Transfer to a bowl and serve with vegetables and toasted pita. Alternatively, use it as a spread for sandwiches, burgers, and wraps.1 medium-sized cooked beet, 15 oz cooked chickpeas, 2 tablespoon fresh herbs of choice, ½ cup tahini, 2 cloves garlic, kosher or sea salt, 2 tablespoon olive oil
Notes
- Refrigerate leftover hummus in an air-tight container for up to 5 days. You can also freeze beet hummus in a freezer-safe container for up to 2 months. After that, its quality and texture will begin to degrade.
- If you want smoother hummus, pulse the food processor longer. Likewise, if you want chunkier hummus, pulse the food processor for less time.
- If you roast the beets, be careful to not overcook them or they can be mushy.
- If using canned chickpeas, drain and rinse the chickpeas before using them.
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