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Bright and delicious Beet Hummus Recipe made with beets, chickpeas, tahini, lemon, and garlic. Enjoy with warm pita bread and fresh crunchy veggies!
Beautiful Beet Hummus Recipe
This was the first hummus recipe I shared here on this blog. Circa 2017, I had just discovered beets and was determined to include them with every meal. Not such a bad thing since beets are super good for you (source).
Now, I know, some of you strongly dislike beets. And that’s totally ok. But for others of you, maybe you have no idea what beets are? Or if you’ll even like them. I mean, I was that person who sat through 9 seasons of The Office listening to Dwight talk all about his beet farm all while having no idea what a beet even was.
Adding beets to hummus (or a smoothie) is an excellent way to get started with beets! In addition to being absolutely delicious, this dreamy beet hummus is:
BRIGHT PINK!
Super creamy.
Full of healthy plant-based protein and fiber.
Ready in just 5 minutes.
Delicious with crackers, pita bread, avocado toast, crunchy veggies…
Vegan,
Dairy-Free,
and…Gluten-Free!
Still not convinced? You’ll love this classic hummus recipe.
Ingredients in Beet Hummus
- Cooked beets (boiled or roasted)
- Cooked chickpeas (canned or cooked from dry)
- Tahini
- Olive oil
- Lemon zest and lemon juice
- Garlic
- Salt
READ MORE: Instant Pot chickpeas (no soaking required)!
How to Make Beet Hummus
I always make my hummus using a food processor. If you don’t have a food processor at your disposal, a blender will also work.
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Start by adding the peeled and cooked beets to the bowl of a large food processor. Process until small little bits remain.
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Add the remaining ingredients (cooked chickpeas, tahini, lemon juice and lemon zest, garlic, and a pinch of salt) to the bowl and process until smooth, scraping down the sides with a rubber spatula if necessary (approximately 2-3 minutes). Remove the lid and add the olive oil. Continue to process until smooth and creamy. Season to taste (I usually like to add a little extra salt or tahini).
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Transfer the hummus to a bowl and serve garnished with a drizzle of olive oil, pine nuts, sesame seeds, and fresh chopped parsley, if desired.
Store any leftover beet hummus in a sealed container in the refrigerator for up to 4-5 days.
READ MORE: Can you freeze hummus?
More Beet Recipes,
Crunchy Beet and Kohlrabi Slaw with Apples
Roasted Beet Salad Recipe with Miso Dressing
Vegetarian Beet Burgers with Avocado and Sweet Potato Fries
Golden Beet and Tomato Bloody Mary
If you try making this Beet Hummus Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Beet Hummus Recipe
Equipment
Ingredients
- 3 small cooked beets
- 1 (15 ounce) can chickpeas, drained (approx. 1.5 cups)
- 1 teaspoon lemon zest
- 1 lemon , juiced
- salt, to taste
- 2 cloves garlic, minced
- ¼ cup tahini, plus more, to taste
- ¼ cup olive oil
Instructions
- Add the beets to the bowl of a large food processor. Process until small little bits remain.
- Add the remaining ingredients (except for the olive oil and garnishes) to the bowl and process until smooth, scraping down the sides with a rubber spatula if necessary (approximately 2-3 minutes). Add the olive oil and continue to process until fully incorporated. Season to taste (I usually like to add a little extra salt or tahini).
- Transfer your prepared beet hummus to a bowl and serve garnished with a drizzle of olive oil, pine nuts sesame seeds, and fresh chopped parsley, if desired.
- This hummus recipe is delicious serve with veggies, pita bread, on sandwiches, and pizza. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use pickled beets?
Certainly! Using pickled beets in your beet hummus recipe is a great idea if you enjoy a bit of extra tang and a vibrant flavor profile. The pickled beets will add a unique twist to the hummus, infusing it with a slightly acidic taste that complements the creamy texture. Just keep in mind that pickled beets might be a bit saltier than cooked fresh beets, so you may want to adjust the amount of additional salt in the recipe accordingly. Enjoy experimenting with this tasty variation!
I love the idea! So I made it per the recipe. It was bland at first. So I heavily modified. I doubled the lemon zest, lemon juice, tahini, olive oil, and garlic (maybe a little more than doubled on the garlic). Added 4 teaspoons or so of salt (I lost track, just added a little at a time.) I think a drizzle of honey as a garnish really pulled all the flavors together. Depends if you want more of a sweet or savory.
I am unsure of what a “small” beet is since this is my first time cooking with a fresh one. I think the one I used is considered large, that’s why I only used one. It was the size of a baseball. I read while researching how to determine best size, that small beets are more flavorful. Even so, I like the taste of a lot of the stuff I doubled in the recipe so much that I needed to modify it a lot.
I served it with some warm homemade sourdough bread
Excellent recipe.
I found it tasted like a lot of tahini, lost the sweetness of the beets, any suggestions on how to fix my large batch with some added sweetness?
To enhance the sweetness in your large batch of beet hummus, consider adding a bit of honey or maple syrup, which can gently elevate the natural sweetness of the beets without overpowering the other flavors.
Another option is to roast additional beets until they’re caramelized and blend them into the existing batch, as roasting can intensify the beets’ inherent sweetness.
Also a splash of balsamic vinegar could also complement the beets’ flavor while adding a subtle sweet and tangy note to your hummus.
Excellent recipe. Thank you for sharing this.
Could I do this recipe with beets from a can? I found some in my pantry!
Hi Johnny,
Yes, this recipe should work fine with canned beets, just make sure you drain it 🙂
I think this recipe could be extremely yummy yet have yet to try it because the picture shows the use of pie nuts, black sesame seed and I think parsley or maybe cilantro hard to tell but pretty sure it’s parsley yet the recipe doesn’t call for this.
Hi!! Really love the recipe! Thinking on making it, but I have a doubt: with lemon zested you mean the zest of 1 lemon or the whole lemon without the zest?
Perhaps a stupid question… but Im new in this 🙂
Thanks!!!
Hi Clara,
For this yummy beet hummus recipe, I use one single lemon for the portion size listed in the original recipe. From that single lemon, I both fully zest it and I use all the juice from it.
Enjoy!
Recipe 5 Star – my execution of it 4 stars! Just have to learn how to adjust taste of salt and lemon for that zing! Easy to make and tastes great though!