This dazzling roasted Beet Hummus has a slightly sweet and earthy flavor, and gets its creamy texture from the beets, no olive oil necessary. This recipe can be made with white beans or the traditional chickpeas.
Have a delicious dip like this beet hummus is the best way to have me reaching for carrot sticks instead of cake during the day.
This can be a real problem in my house. With recipe testing, there are always cookies in the freezer, and almost always cake or quick bread in the fridge.
It’s way too easy to rely on these baked goods for snacks and boosts during the day, especially when I’m grabbing a cup of coffee. Boy, is this Raspberry Pear Coffee Cake delicious with a cup of coffee!
Since my recipes and homemade baked goods are made with whole grain and high protein flours, and sweetened lightly with healthier sugar alternatives, it’s so easy to rationalize.
Unfortunately, I have yet to come up with a cookie recipe as healthy as this beet hummus and a pile of raw veggies.
I love adding veggies to pesto because they not only add flavor, but they add so much moisture and creaminess, you don’t need to add olive oil.
This hummus has tons of healthy, monounsaturated fats from tahini, so a drizzle of olive oil on top of this beauty is all it takes.
If you want to try a different hummus variation, check out my Roasted Cauliflower White Bean Hummus, or my Basil Walnut Pesto Hummus.
This beet hummus, as well as both of those, can be made with either white beans or chickpeas. I prefer white beans. They are creamier!
We snacked on this hummus with veggies, used it in veggie tacos, and also topped some amazing quinoa and veggie salad bowls with it. Having a flavorful and high protein dip like this is the fridge makes putting together tasty meals so easy.
Tips for Beet Hummus
- To save time, you can often buy pre cooked beets in the produce section of grocery stores. I prefer to roast my own- it’s easy, and they usually are sweeter. You can either boil in a pot over medium heat for 30-40 minutes, or wrap in foil, place on a baking tray, and bake at 400 degrees F for 45 minutes-1 hour, until the beets are tender all the way through. (Cooking times will vary depending on size of beets and how many you’re cooking at once, but it does take a fairly long time to cook them).
- 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.
- 1 cup beets roasted, chopped
- 1 can cannellini beans or chickpeas, 15 ounce
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1/4 teaspoon sea salt or more, to taste
- 1/4 teaspoon coriander
- olive oil, sesame seeds, pepitas or lemon slices to garnish, optional
- Add all ingredients to a food processor bowl, and process until the mixture is very smooth.
- Chill, and then top with desired garnishes, and serve with veggies, rice crackers, or pita bread.
Other Similar Recipes:
- Chipotle Sweet Potato Hummus, by iFOODreal
- Roasted Garlic and Rosemary Pumpkin Hummus, by Pinch of Yum
- Roasted Lemon and Garlic Hummus, by Simply Fresh Dinners
- Basil Pesto Hummus, by Sunkissed Kitchen
- Roasted Cauliflower White Bean Hummus, by Sunkissed Kitchen
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This hummus is so beautiful! I think it would be great on my chicken and cucumber sandwiches…. I cant wait to give it a try!
Such a beautiful hummus! This would be a perfect accompaniment to any Springtime gathering with its bright colors and flavors.
Brian Jones says
What wonderful bright colours, I have never tried beetroot hummus and it looks great.
Platter Talk says
Spring has come a week or so early, judging by the look of this beautiful, healthy platter. Well done!
wow love the colours, this beet hummus looks amazing! I prefer to roast my own beets too!
The store bought ones are so convenient, and I have bought them during busy weeks, but they always have a burnt taste and aren’t as sweet!
Kelsie | the itsy-bitsy kitchen says
This is the prettiest hummus I’ve ever seen! I can definitely relate to the cookies-in-the-freezer thing. Having healthy snacks like this is such a life-saver :).
No kidding, right? I can’t believe how brilliantly pink it turned out.
dixya @food, pleasure, and health says
i love how rich and delicious this hummus looks. i have made hummus at home but never with beets. thank you for your inspiration! pinning it.
This hummus definitely has inspired me to try to veggie hummus combos.
Heather @Boston Girl Bakes says
I’m right there with you with the cookies and desserts in the freezer and fridge! So easy to grab the unhealthy snack! And I’ve seen beet hummus in the store but never thought about making it myself! Can’t wait to try 🙂
Rebecca @ Strength and Sunshine says
Beet hummus is one of my favorite to make…what beats that color!
I’ve never made it before the last month– and I’ve made like 4 batches since then. We are really loving it. And yes, the color makes me so happy!