Sweet, earthy roasted beets make this creamy Beet Hummus extra delicious, and give it the prettiest pink colour! Serve this velvety smooth dip with veggies or use it as a spread for sandwiches, burgers, and more.
I don’t know about you, but I never need an excuse to eat hummus. When I first became a vegan, I most definitely ate my weight in hummus. I’ve experimented with adding all sorts of ingredients to hummus, be it roasted bell peppers, copious amounts of roasted garlic, and anything else I could get my hands on, but this beet hummus might just be my absolute favourite!
What Makes This Beet Hummus So Magical
Add the magic of roasted beets to creamy homemade hummus and let me tell you, a star is born.
- Use it on ALL the things. This beet hummus tastes great on anything, be it a salad, a sandwich, with chips or veggies, or even by itself. (Yes, I’ve been known to eat it with a spoon.)
- Smooth and velvety. The texture of beet hummus is completely unique—it is so smooth, it’s almost like whipped hummus butter!
- Beets make it a standout. The beets add a subtle sweet earthiness to the flavour, and a shockingly bright colour that makes this dip an instant hit at any party.
Notes on Ingredients
You’ll need all the usual hummus ingredients, plus those beautiful beets! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Roasted beet – You can roast the beets yourself or buy them if your grocery store sells them. (They can sometimes be found in the produce section near the salad ingredients.)
- Chickpeas – Canned chickpeas work well, or you can cook dried chickpeas for this recipe.
- Lime juice – I use limes because they’re more readily available in Jamaica and it’s what I grew up with, but you can use lemon juice for a more traditional flavour.
- Olive oil
- Tahini – Homemade tahini is my favourite, but store-bought is just fine!
- Sea salt
- Ground black pepper
- Garlic – If you want a more mellow garlic flavour, you can mince the garlic and let it sit in the lime juice for 5 minutes. The acid in the juice cuts the raw bite.
How to Make Beet Hummus
Once the beets are roasted, this recipe takes just 5 minutes to make!
- Process the beets and chickpeas. Add the roasted beets and chickpeas to the food processor and pulse for 15 seconds.
- Add the rest of the ingredients. Place everything else in the food processor and process until smooth and combined.
- Finish. Season to taste, then serve.
Tips for Success
Here are a few additional pointers for this beet hummus recipe!
- Chill if needed. If your beets are still warm or if your food processor has to run a while, the hummus might be slightly warm. In that case, pop it in the fridge before serving to chill it.
- Reserve some diced beets for garnish. If you’re making this for a party, you can serve it in a bowl with a generous drizzle of olive oil and some diced beets piled in the centre.
- Or garnish with crunchy chickpeas. As an alternative to the beets, if you want a topping that adds a crispy texture, try roasted chickpeas. Toasted pine nuts or walnuts would be great options for garnish too!
What to Serve With Beet Hummus
My homemade pita chips are always a hit at a party, but fresh pita bread, gluten-free naan, crackers, or fresh veggies are excellent pairings too. You can spread the hummus onto falafel burgers or sandwiches, or make it part of a mezze platter with olives and baba ghanoush.
How to Store
Store your beet hummus covered in a bowl or in an airtight container for up to a week. I do not recommend freezing this recipe.
More Vegan Beet Recipes to Try
Enjoy friends! If you make this beet hummus recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Beet Hummus
Ingredients
- 1 medium roasted beet chopped
- 2 cups cooked and drained chickpeas 330g
- 1 tablespoon lime juice 15mL
- 3 tablespoons olive oil 45mL
- 2 tablespoons tahini 30g
- 1/2 teaspoon sea salt 3g
- 1/4 teaspoon ground black pepper 0.5g
- 2 cloves garlic
Instructions
Beet Hummus
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Blend the beets and chickpeas together in a food processor until slightly combined, about 15 seconds.
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Add the rest of the ingredients in and blend until all the ingredients are incorporated and smooth, about 30 seconds to 1 minute or longer depending on your food processor. Taste and adjust any ingredients based on your taste. Enjoy!