Name: Beet Hummus Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Middle Eastern
Ingredients: 3 small cooked beets, approximately 1 cup chopped beets; 1 (15 ounce) can chickpeas, drained (approx. 1.5 cups); ¼ cup tahini, plus more to taste; 1 teaspoon lemon zest; 2-4 tablespoons fresh lemon juice, more or less to taste; 1 teaspoon salt, plus more to taste; 1-2 small cloves garlic, minced; 2-4 tablespoons extra virgin olive oil, for a richer taste

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Introduction

This vibrant beet hummus combines creamy chickpeas with sweet, earthy beets for a colorful and flavorful twist on a classic dip. It’s perfect for snacking, spreading on sandwiches, or serving alongside fresh vegetables.

A white bowl filled with vibrant pink beet hummus that has a smooth and creamy texture with swirling ridges on the surface. The top is drizzled with shiny olive oil, scattered with small pine nuts, white sesame seeds, and chopped green herbs. A triangular pita chip with a golden-baked look is dipped into the hummus on the right side of the bowl. The bowl sits on a white marbled surface with a bit of green parsley and a striped cloth visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 small cooked beets, approximately 1 cup chopped
1 (15 ounce) can chickpeas, drained (approx. 1½ cups)
¼ cup tahini, plus more to taste
1 teaspoon lemon zest
2-4 tablespoons fresh lemon juice, more or less to taste
1 teaspoon salt, plus more to taste
1-2 small cloves garlic, minced
2-4 tablespoons extra virgin olive oil, for a richer taste

Instructions

Step 1: Add the peeled, cooked beets to the bowl of a food processor and pulse several times until they are finely chopped.
Step 2: Add tahini, chickpeas, lemon zest, lemon juice, salt, garlic, and olive oil to the food processor.
Step 3: Process the mixture for 1 to 2 minutes, stopping occasionally to scrape down the sides and bottom of the bowl, until the hummus is smooth and creamy.
Step 4: If the hummus is too thick, add more olive oil or a small splash of water to achieve your desired consistency. Taste and adjust the seasoning with additional lemon juice, salt, or tahini as needed.
Step 5: Transfer the beet hummus to a serving bowl. Drizzle with olive oil and add optional toppings such as sesame seeds or fresh herbs before serving.

Tips & Variations

For a smoother texture, peel the beets carefully after roasting.
Add a pinch of cumin or smoked paprika for an extra layer of flavor.
Use fresh cooked chickpeas instead of canned for a more natural taste.
Serve with warm pita bread, crackers, or raw vegetable sticks for a healthy snack.

Storage

Store beet hummus in an airtight container in the refrigerator for up to 4 days. Before serving, give it a good stir and drizzle a little olive oil on top. It may thicken as it chills; if so, stir in a splash of water or lemon juice to loosen the texture.

How to Serve

A white bowl filled with smooth, bright magenta beet hummus that has been swirled in a circular pattern, creating soft ridges on the surface. The hummus is topped with a drizzle of shiny olive oil pooling in the crevices, sprinkled with light tan pine nuts, off-white sesame seeds, and small flecks of chopped green parsley scattered evenly over the top. A triangular pale golden cracker, speckled with small black pepper bits, is dipping into the hummus on the right side of the bowl. The bowl is set on a white marbled surface with hints of fresh green parsley leaves and part of a black and white striped cloth visible nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets for this recipe?

Raw beets are too firm and can be tough to blend smoothly. It’s best to roast or boil beets until tender before using them in hummus.

Can I freeze beet hummus?

Yes, you can freeze beet hummus in a freezer-safe container for up to 2 months. Thaw it overnight in the fridge and stir well before serving. The texture may change slightly but it will still taste great.