Bright, vibrant and earthy, beets give a fun and flavorful twist to creamy hummus. With just a few simple ingredients, it has a smooth texture and faint earthy beet flavor that is absolutely delicious as a veggie dip, spread on burgers and more. Be sure to read the full post for tips on how to make the best homemade roasted beet hummus.
It never ceases to amaze me how hummus is made with just a a few common ingredients yet tastes so incredible.
And with the simple addition of one more ingredient- beets, it gains an additional depth of flavor and takes on an incredible color, too.
But beetroot hummus is by far the prettiest (and certainly in the running for tastiest)!
On vegetables, pitas and even straight from the spoon, this fluffy hummus disappears.
But fortunately it is fairly quick and easy to make so you can always whip up another batch!
- Chickpeas (AKA Garbanzo Beans)- Canned or homemade cooked and cooled dry chickpeas will work. You need about 1 and ½ to 2 cups. You could also use white beans such as cannellini or navy beans.
- Tahini (AKA Sesame Paste) - Almond butter, pumpkin seed butter or sunflower seed butter can be used if needed but I highly recommend tahini if you can for classic hummus flavor.
- Olive Oil- Ensure that you are using a good quality extra virgin oil for best flavor. Alternatively you could use avocado oil or leave it out and add a tablespoon of water for an oil-free recipe.
- Beets (AKA Beetroot)- We will use the root of a beet (not the greens) and roast it for best flavor and texture. You can use another color of beet such as white or golden instead but you will lose the beautiful pink color.
- Garlic- I like to roast garlic for hummus so that it has less bite. You can use a fresh clove or 1 teaspoon of garlic powder. Or you can leave it out.
- Fine Sea Salt- Kosher or table salt will also work. Start with a lesser amount and then add to taste at the end if needed.
- Black Pepper
1. Roast Beet. Peel and cut the beet into quarters. Toss with avocado oil or another cooking oil and place on a baking sheet. Roast at 400 F for 30 minutes.
After 30 minutes, place the garlic (unpeeled) onto the sheet and roast for 15 minutes.
Allow to cool until cool enough to handle and peel the garlic.
2. Prepare the chickpeas. If using homemade, cook your garbanzo beans. Drain and rinse (cooked or canned) and then set aside.
3. Whip tahini. Add the tahini, lemon juice, olive oil, 1 tablespoon of water, salt and pepper to the bowl of a food processor and blend on high for one minute until combined and creamy.
4. Puree. Add the chickpeas, beet and garlic and process for a minute. Remove the lid and scrape down the edges.
Process for an additional minute then pause to scrape the edges again. Repeat 1-2 more times until smooth and creamy. If it seems like it might be too thick, add a tablespoon of water.
5. Taste and Season. Taste the beet hummus and add salt and pepper as needed.
Leftovers and Storage
To Store: Store leftover beet hummus in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Make it Your Own
- Use Different Beets- I love using red beets for the vibrant color that they add but you could use golden or white beets instead.
- Add Cumin- For extra depth of flavor, add 1 teaspoon of ground cumin.
- Add some garnish:
- Sesame seeds
- Chopped roasted beets
- Chopped fresh parsley
- Drizzle of olive oil
- Toasted sesame or pumpkin seeds
- Beet chips
You'll never go wrong serving this easy roasted beet hummus recipe as a dip with:
- Pita Bread or Chips
- Tortilla Chips
- Crudite (Such as carrots, celery, peppers or cherry tomatoes)
It is also great when used:
- On Burgers- Add such creamy texture (and pretty color) to burgers.
- Spread on Sandwiches- Add major flavor and creamy texture to your favorite sandwiches (or check out these other Healthy Sandwich Spreads).
Check out this what to serve with hummus post for more ideas for dippers and ways to use it!
To make this a creamy hummus without tahini, almond butter or pumpkin seed butter will work.
Tips for the Best Hummus
- Add the Chickpeas Last- I find that whipping the tahini first makes the hummus turn out creamier and smoother and so I highly recommend following the order of addition written in this recipe. (It's how I make chocolate hummus too!).
- No Food Processor? You can try making this recipe in a high speed blender instead- add 2 tablespoons of water right from the start to help it out.
- Make it Extra Smooth- The hummus turns out smooth enough for my liking with the recipe as written, but there are some things you can do to make it even smoother:
- Simmer your canned chickpeas with baking soda for about 20 minutes until soft.
- And then drain the chickpeas and rinse with warm water to remove most of the skins.
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- Food Processor or high speed blender
- 1 medium beet (about 6 oz/180 g)
- 1 clove garlic
- 1 (19 oz) can chickpeas or 1 and ½ to 2 cups cooked, drained and rinsed
- ¼ cup tahini
- ¼ cup lemon juice
- 1-2 tablespoon water
- 1 tablespoon olive oil
- ½ teaspoon fine sea salt plus additional to taste
- ¼ teaspoon black pepper
- 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, toss with avocado oil or another cooking oil and place on the baking sheet. Roast for 30 minutes.
- Add a clove of garlic (unpeeled) to the baking sheet for an additional 15 minutes, until the garlic and beets are fork tender. Set aside to allow to cool slightly then peel the garlic.
- Add the tahini, lemon juice, olive oil, 1 tablespoon of water, salt and pepper to the bowl of a food processor. Blend for about a minute until combined and creamy.
- Add the chickpeas, beets and garlic and process for 1 minute. Stop and scrape down the edges of the bowl. Repeat 2-3 additional times until smooth and creamy. If the hummus seems too thick, add water 1 tablespoon at a time and pulse until desired consistency is reached.
- Taste and add additional salt and pepper as needed.
- Chill in the refrigerator until ready to serve. Serve with fresh vegetables, crackers or tortilla chips.