I love using hummus as a dip for my vegetables, especially when it is as pretty as this pink Beet Hummus!
I ended up getting a decent harvest of beets from my garden this year, so I peeled, sliced and froze them and I'm looking forward to enjoying this fresh and colourful dip all winter long! If you like beets and you like hummus, be sure to give this recipe a try!
- Garlic- If you want a more pronounced garlic flavor, you can add an additional clove. You can also skip roasting it if you prefer.
- Almond Butter- You could also use tahini (classic in hummus- I just rarely have it on hand), another nut butter or even Greek yogurt instead. If using Greek yogurt, don't add water unless you want a thinner hummus.
- Lemon Juice
- Water- You can add more or less water depending on your preference.
- Olive Oil- Avocado oil would work as a substitute.
- Fine Sea Salt
- Roast beets and garlic.
- Blend everything together.
Store leftover beet hummus in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Ways to Eat Beet Hummus
- Try this hummus out as a dip with fresh vegetables, crackers, tortilla chips or pitas.
- Spread it on a sandwich or wrap.
- Use it as a dressing for a salad.
If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:
- Dairy Free
- Gluten Free
And if you liked this...
...you might also like:
- Loaded Avocado Chickpea Toast
- Cajun Roasted Chickpeas
- Chocolate Hummus
- Easy Creamy Cashew Queso Dip
- Hummus without Garlic
Oh so pretty and pink, this hummus features roasted beets and garlic and tastes great as a dip, spread on sandwiches or even on a salad.Print Pin Rate
- 1 medium beet
- 1 clove garlic
- 1 (19 oz) can chickpeas or 1 and ½ cups cooked, drained and rinsed
- ¼ cup almond butter
- ¼ cup lemon juice
- 1-2 tablespoon water
- 2 tablespoon olive oil
- ¼ teaspoon fine sea salt plus additional to taste
- Preheat the oven to 400 °F. Line a baking sheet with parchment paper or a silicone mat. Wash, peel and cut the beet into quarters and place on the baking sheet. Roast for 25 minutes.
- Meanwhile, peel a clove of garlic. Add the garlic to the baking sheet for an additional 20 minutes, until garlic and beets are tender. Set aside to allow to cool slightly.
- Add all of the ingredients to a high powered blender or food processor. Blend on high until smooth, about 2 minutes, stopping to scrape down the edges with a spatula if needed.
- Chill in the refrigerator until ready to serve. Serve with fresh vegetables, crackers or tortilla chips.
Leftovers Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Serving: 0.25cups | Calories: 136kcal | Carbohydrates: 12g | Protein: 5g | Fat: 9g | Sodium: 84mg | Fiber: 3g | Sugar: 3g
Did you make this recipe?Let me know what you thought in the comments below!
More Snack Ideas!
I have never tried beet hummus but I love beets and I love hummus so this'll be a great use of my garden beets!
I hope you love this recipe, Laressa!
I never have tahini on-hand either, so I really appreciate your almond butter suggestion. I'd never thought of that. I love beets so I'm excited to try your hummus recipe. Thanks!
I hope you love it!
I’ve been trying to incorporate more beets into my diet, and this hummus was the best way to do so. So tasty!
I'm glad you enjoyed this recipe, Tayler!
This makes for such a beautiful and vibrant offering at gatherings, and it's so so tasty! Everyone was wow'd by it.
I'm glad you enjoyed this recipe, Dana!
This tasted amazing and the colour was so vibrant too.
Thank you for your kind review, Danii!