Beautiful Beet Hummus

Brighten up your snack time with this vibrant beet hummus, combining the earthy sweetness of roasted beets with creamy chickpeas, zesty lemon, and a hint of cumin. This stunning, nutrient-packed dip is easy to make and perfect for adding a pop of color and flavor to any spread!

WHY YOU WILL LOVE BEET HUMMUS

You’ll love this Beautiful Beet Hummus, it’s a tasty showstopper and because it's quick, easy, and incredibly versatile, adding a vibrant pop of color and earthy sweetness to any meal, making it perfect for dipping, spreading, or as a base to grain bowls and lettuce wraps! Or, how about toast!

BEET HUMMUS INGREDIENTS

• Roasted beet: Earthy and sweet, roasted beets add a vibrant color and are rich in fiber, folate, and antioxidants.
• Chickpeas: Mild and nutty, chickpeas are high in protein, fiber, and essential nutrients like iron and magnesium.
• Tahini: Rich and slightly bitter, tahini is a good source of healthy fats, protein, and minerals such as calcium and iron.
• Lemon Juice: Bright and tangy, lemon juice provides a fresh, zesty flavor and is high in vitamin C and antioxidants.
• Garlic Cloves: Pungent and aromatic, garlic adds a punch of flavor and contains vitamins C and B6, manganese, and antioxidants.
• Extra Virgin Olive Oil: Fruity and smooth, olive oil contributes to the creamy texture and is high in monounsaturated fats and vitamin E.
• Cumin: Warm and earthy, cumin adds depth to the flavor and is known for its antioxidant properties.
• Allspice: Allspice has a warm, aromatic flavor reminiscent of cloves, cinnamon, and nutmeg combined. It is rich in antioxidants and contains essential nutrients like vitamins A and C, manganese, and iron.
• Kosher Salt: Pure and clean, kosher salt enhances the overall flavor without any additives.
• Other Seasoning Recommendations: Warm spices like cardamom, allspice, ginger, and cinnamon all pair well with the earthy flavor of beets

HOW TO MAKE THIS RECIPE

1. Roast the beet. Preheat the oven to 400°F (204°C). Scrub the beet well, wrap it in foil, and roast for 45 to 60 minutes, or until easily pierced with a knife. Let cool until comfortable to handle. Wearing gloves to prevent staining, rub or peel away the skin, then roughly chop.
2. Blend the hummus. Add the roasted beet, chickpeas, tahini, lemon juice, garlic, cumin, allspice, and kosher salt to a high-powered blender or food processor. Blend until the ingredients begin to come together, stopping to scrape down the sides as needed.
3. Add the olive oil. With the blender running, slowly drizzle in the extra-virgin olive oil. Continue blending until the beet hummus is smooth, creamy, and evenly blended. Scrape down the sides once more, if needed, and blend again until silky.
4. Plate and garnish. Spoon the hummus into a shallow bowl or onto a serving plate. Use the back of a spoon to create a generous, billowy swirl, then finish with a drizzle of extra-virgin olive oil and your choice of garnishes. See the Recipe Notes for garnish ideas.

RECIPE NOTES:

• Use the best extra-virgin olive oil and tahini you can find.
• Using dried chickpeas creates an even better flavor than canned, but requires planning ahead. I have dried chick peas in my food storage because it’s that valuable. I will cover how to cook dried chickpeas in a future post. 
• Leftover hummus will keep in the refrigerator for a week.
• Hummus may thicken up when stored in the refrigerator; if it does, you can dilute with 1 tablespoon of cold water, lemon juice, or EVOO at a time until you achieve the desired texture.

USEFUL EQUIPMENT OPTIONS

One of the following appliances will help you blend this hummus recipe, here are brands I use at home.

• Vitamix Blender 
• Cuisinart 12-Cup Food Processor
• Ninja 1000-Watt Nutri Professional Personal Blender
• Rubber Spatula

The powerful Vitamix Blender is my favorite option because it yields the best texture. 

WAYS TO USE ROASTED BEET HUMMUS

• As part of mezze alongside other small plates.
• As a vegetable, pita bread, or cracker dip
• Use as a sandwich spread for building flavor
• Great in lettuce and burrito wraps
• Pair as a tasty base with a favorite simple salad by spreading a layer on the bottom of your dish before plating the salad. 
• Perfect for: backyard BBQ’s, Family Reunions, Work lunch snack at your desk, on the go travel companion for road trips. This is meal prep at it’s finest!

GIVE THESE OTHER HUMMUS RECIPES A TRY

• Speedy 10 Minute Hummus
• Roasted Red Pepper Hummus
• Curry Hummus

Print Pin

Beautiful Beet Hummus

Brighten up your snack time with this vibrant beet hummus, combining the earthy sweetness of roasted beets with creamy chickpeas, zesty lemon, and a hint of cumin. This stunning, nutrient-packed dip is easy to make and perfect for adding a pop of color and flavor to any spread!

Course Condiment

Cuisine Mediterranean, Middle Eastern

Keyword beet hummus, hummus

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Servings 8

Calories 213kcal

Equipment

• Vitamix Blender
• Cuisinart 12-Cup Food Processor
• Ninja 1000-Watt Nutri Professional Personal Blender
• Rubber Spatula

Ingredients

• 1 roasted beet (160g), peeled and chopped
• 1 15 oz can chickpeas a.k.a garbanzo beans (265) drained
• ⅔ cup tahini (155g)
• 2 lemons (75g), for juice about ⅓ cup
• 2 cloves garlic (10-15g) chopped
• ⅓ cup extra virgin olive oil (75ml)
• 1 teaspoon cumin
• ¼ teaspoon allspice Optional
• 1 teaspoon kosher salt
• garnish ideas see recipe notes

Instructions

• Roast the beet. Preheat the oven to 400°F (204°C). Scrub the beet well, wrap it in foil, and roast for 45 to 60 minutes, or until easily pierced with a knife. Let cool until comfortable to handle. Wearing gloves to prevent staining, rub or peel away the skin, then roughly chop.
  1 roasted beet
• Blend the hummus. Add the roasted beet, chickpeas, tahini, lemon juice, garlic, cumin, allspice, and kosher salt to a high-powered blender or food processor. Blend until the ingredients begin to come together, stopping to scrape down the sides as needed.
  1 15 oz can chickpeas a.k.a garbanzo beans, ⅔ cup tahini, 2 lemons , 2 cloves garlic , 1 teaspoon cumin, ¼ teaspoon allspice, 1 teaspoon kosher salt
• Add the olive oil. With the blender running, slowly drizzle in the extra-virgin olive oil. Continue blending until the beet hummus is smooth, creamy, and evenly blended. Scrape down the sides once more, if needed, and blend again until silky.
  ⅓ cup extra virgin olive oil
• Plate and garnish. Spoon the hummus into a shallow bowl or onto a serving plate. Use the back of a spoon to create a generous, billowy swirl, then finish with a drizzle of extra-virgin olive oil and your choice of garnishes. See the Recipe Notes for garnish ideas.

Notes

• Seasoning Options:
  Warm spices like cardamom, allspice, ginger, and cinnamon all pair well with the earthy flavor of beets
• Garnish Ideas:
  Chopped cilantro or parsley with quick pan toasted za’atar
  Thinly sliced radishes with edible flowers and chives
  Lemon zest with toasted pine nuts and green herbs of choice, such as dill.
  A drizzle olive oil by itself, even consider a little finishing salt as well.

 

Nutrition

Serving: 1serving | Calories: 213kcal | Carbohydrates: 8g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 307mg | Potassium: 171mg | Fiber: 2g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 16mg | Calcium: 41mg | Iron: 1mg