Roasted Beet Hummus (Quick & Vibrant)

This vibrant roasted Beet Hummus has a slightly sweet and earthy flavor. This recipe can be made with white beans or the traditional chickpeas. The bright pink color will have everyone interested in this healthy dip!

A Vibrantly Pink Beet Hummus

If you love flavorful dips and spreads, this stunning Beet Hummus is a must-try!

What is hummus? It’s a classic Middle Eastern condiment, made with chickpeas, tahini, lemon juice, garlic and olive oil. It’s used as a dip and as a spread for bowls and salads. It adds an earthy, creamy flavor to whatever it’s served with!

This beet hummus is made with the classic flavors, but with a vibrant (pink!) spin. Roasted beets make the perfect addition to this spread!

If you’ve never made hummus before, it’s honestly SO easy, you’ll wonder why you ever bought it. Store bought hummus is often made with seed oils and can have other unnecessary ingredients. Making it at home tastes so much better and you’re guaranteed only the best ingredients.

What You’ll Need

• Beets (roasted, see notes below)
• Canned Chickpeas (1 can, or boil your own from dried. See notes section!) or White Beans
• Tahini
• Lemon Juice
• Extra Virgin Olive Oil
• Coriander (or cumin)
• Sea Salt
• Garlic

How to Roast Beets

Beets can be made two ways for this recipe:

Roasted Beets: Preheat oven to 400º F. Trim the tops off of the beets, and wrap the beets in foil. Bake the beets for 30-45 minutes, until very tender. Once the beets have cooled, the skin will easily peel off (“push” it off with fingers).

Boiled Beets: Trim the tops off beets. Boil water over medium heat. Add the beets, and boil for 20-25 minutes. Larger beets will need a longer time to boil. Once the beets have cooled, the skin will easily peel off (“push” it off with fingers).

How to Make Beet Hummus

Step 1: Into a food processor bowl, add the drained and rinsed chickpeas (or white beans), cooked and peeled beets, lemon juice, tahini, olive oil, sea salt, and coriander.

Step 2: Process the ingredients until a very smooth and thick consistency forms. If the hummus is too thick (not creamy enough), add 2 tablespoons additional olive oil or water. Grate garlic cloves over the hummus, and stir in. Fully chill hummus prior to serving.

Step 3: Add hummus to a bowl, and drizzle the top with additional olive oil. If desired, sprinkle with pumpkin seeds, sesame seeds, or chopped parsley. Serve with lots of veggies, pita bread, or crackers for dipping!

How to Store Leftover Beetroot Hummus

Add the hummus to an airtight container and store it in the fridge for up to 7 days.

I do not recommend freezing hummus.

How to Serve Beet Hummus

Beet hummus is a great appetizer and makes a beautiful platter surrounded by colorful fresh veggies and bread or crackers.

Veggies to dip in Hummus:

• Carrots
• Celery
• Snap Peas
• Cucumbers
• Endive
• Bell Peppers
• Cauliflower
• Broccoli

Other Dippers:

• Pita Bread (or gluten free flatbread)
• Pita Chips
• Gluten Free Crackers (we love rice crackers or Simple Mills seed crackers)
• Pretzels
• Tortilla Chips (blue tortilla chips are a fun mix-up for a hummus platter!)

Other Uses for Beet Hummus:

As a Sandwich Spread: Add a layer of flavor and healthy fats!

As a bowl topper: Make a Mediterranean style chicken bowl by adding grilled chicken, tomatoes, cucumbers, olives, and feta cheese, along with a big dollop of this vibrant hummus.

As Salad Dressing: Hummus has tahini and olive oil, along with other great flavors, and a creamy texture. Stir it into your salad – it’s addictive!

Tips for Beet Hummus

Start with Dry Beans: Instead of using a can of chickpeas, start with dried chickpeas. This gives the dish the best flavor if you have time! Soak dried beans in water overnight, then drain. Bring the chickpeas to a low boil in a pot of water, and simmer for 1-2 hours, until softened. This recipe needs 3/4 cup dried chickpeas.

What can be used instead of tahini? Tahini is a sesame paste used in a lot of Middle Eastern dishes. The flavor is unique and difficult to substitute. If you’re dying to try this but don’t have any, use additional olive oil (2 tablespoons) and consider using sesame seeds as a garnish. You can also use another nut butter, like cashew butter.

Save Time: Buy precooked beets to save time! Then this recipe is literally just dumping a few things into the food processor and giving it a good spin!

For the Family: Hummus is a great high protein snack for kids. Xander ate this for meals mixed with quinoa, which was a big win for us, because he doesn’t eat beans yet. The vibrant color helps!

Other Hummus & Dip Recipes

• Basil Pesto Hummus (made with chickpeas or white beans!)
• Roasted Cauliflower Hummus (Made wither paleo (no beans) or with chickpeas!)
• Roasted Carrot Hummus (Bean-free, Whole30 Recipe)

I’d love to connect with you on social media! Find me on Facebook or Instagram where I post daily healthy eating and lifestyle inspiration!