Easy Beet Hummus
This easy beet hummus is super creamy and a beautiful dip or sandwich spread.
It’s made with a whole roasted beet, lemon juice, chickpeas, and tahini. Vibrant, healthy, and delicious!
How gorgeous is this pretty pink beet hummus?
Earthy, slightly sweet hummus made with roasted beets, chickpeas, lemon, tahini, and the secret ingredient for the creamiest hummus every single time.
Once you realize how easy it is to make hummus (through everything in the food processor), then you’ll likely find yourself making a batch once a week to enjoy as a dip or snack, with crackers, on bread, or in sandwiches.
For a fun twist on traditional hummus, try this easy beet hummus! We love it as a dip with cucumbers, but it’s also fantastic as an open-faced sandwich on toasted crusty bread, a drizzle of good olive oil, a sprinkle of dukkah, and sliced radishes or microgreens on top.
Why I love this
I’m usually not an advocate for having to make things from scratch as I think that there are many store-bought brands that taste just as great as homemade.
However, when it comes to hummus, I firmly believe there is a night and day difference between warm, homemade hummus and the tubs you get in the store.
This beet hummus is just as delicious as my homemade hummus, with a subtle, sweet, earthy taste and the most beautiful hot pink color. It’s great served as an appetizer, a side dish or a snack.
Ingredient Notes
This beet hummus is fairly straightforward and exactly what you would expect — garbanzo beans, lemon juice, tahini, olive oil, and a roasted beet.
The secret ingredient for creamy hummus is a few ice cubes! I know it sounds odd, but trust me on this. It’s the key in my plain homemade hummus recipe and a must in this easy beet hummus as well.
Adding ice cubes to homemade hummus is a trick to make it extra smooth and creamy. The cold water from the melting ice helps emulsify the tahini and lemon juice, creating a lighter, airier texture. It also helps prevent the tahini from seizing up and becoming grainy.
To finish, I like to turn the hummus out onto a bowl, drizzle it with good-quality olive oil, and top it with dukkah. This is totally optional, and you can make your own or buy it. Dukkah is a flavorful Egyptian spice blend made with herbs, nuts, and spices. It typically includes ingredients like sesame seeds, coriander, cumin, and nuts such as hazelnuts or pistachios.
Its coarsely ground texture provides a nice contrast to the smooth, creamy beet hummus. Use it if you have it!
How to Make
Step 1: Roast Your Beet
To roast beets, trim the greens and scrub the beets clean. Toss them with olive oil, salt, and pepper, then wrap each beet individually in foil. Roast at 400°F for 45-60 minutes or until tender; how long will depend on the size.
Let them cool slightly, then slip off the skins and enjoy! I use my hands to do this, but if you don’t want your hands to turn pink, you may want to wear some gloves or use a paring knife!
You’ll only need one beet for this recipe, but I highly recommend making a few while the oven is on and enjoying leftover roasted beets in my roasted beet salad.
Step 2: Add Ingredients to a Food Processor
Add the chopped beet to the base of a food processor along with a can of drained chickpeas, tahini, salt, and lemon juice. Puree until very creamy and smooth. You may need to stop and scrape down the sides to incorporate it fully.
Step 3: Add ice cubes
Add the ice cubes to the hummus and puree until very creamy. This is the secret ingredient and I do not recommend skipping it! With the motor running, drizzle in the olive oil.
Step 4: Finished and Serve
The finished beet hummus should be very creamy and smooth, with no ice chunks remaining. Serve with vegetables, pita breads, chips or however you like your beet hummus.
Serving Suggestions
I like to spoon the hummus into a shallow bowl for an impressive appetizer. It should be thick enough that you can push the sides up the bowl, creating a well in the center to drizzle in a good olive oil and sprinkle of dukkah.
If you don’t have dukkah but still want some texture, then a sprinkle of flaky sea salt or toasted sesame seeds will also work.
This easy beet hummus is also fantastic in sandwiches. I like it in my cashew cheese sandwich or my green goddess sandwich. Or, for a simple vegan sandwich, add to bread with sliced cucumbers, sprouts and avocado.
Frequently Asked Questions
Do I have to roast the beets?
While roasting brings out the best flavor and color, you can use precooked or steamed beets for convenience. However, the flavor may not be as intense.
How do I make this hummus extra smooth?
A blender or a food processor is a must to create a smooth hummus. If your hummus isn’t as creamy as you’d like, add in a little extra olive oil, lemon juice or water.
Can I use pickled beets?
I do not recommend pickled beets because the strong
Storing
To keep your beet hummus fresh, store it in an airtight container in the fridge. It should last about 5 days in the fridge.
If you have leftovers, you can freeze the hummus in a sealed container, though the texture will change after thawing. I usually reprocess any thawed from frozen hummus to make it creamy again and add a little olive oil and lemon juice to brighten the flavor.
If you make this easy beet hummus, make sure to come back to leave a comment and a rating! Seeing you make my recipes makes my day and your feedback helps other readers.
Easy Beet Hummus
Equipment
Ingredients
- 1 large beet, scrubbed and tops removed
- 2 teaspoons + 2 tablespoons olive oil, plus more for garnish
- 1 15 ounce can garbanzo beans, drained and rinsed
- 1/4 cup lemon juice
- 3 tablespoons tahini, I swear by Soom tahini brand
- 1 teaspoon salt
- 2 large ice cubes
- Dukkah, for serving, optional
Instructions
- Preheat the oven to 400 degrees F. Place the beet on a square piece of foil and drizzle with olive oil. Cover the beet, then roast until tender, about 40 minutes. Remove and let cool, then remove the skin. Chop the beet into chunks and place in the base of a food processor.
- Add the chickpeas, lemon juice, tahini, and salt. Puree until smooth.
- Add the ice cubes, then turn the food processor on. With the motor running, slowly drizzle in the olive oil and puree the beet hummus until very creamy and smooth.
- Spoon into a bowl, drizzle with more olive oil, and garnish with dukkah, if desired.