Easy, delicious, and vibrantly pink, this creamy roasted beet hummus is the perfect complement to crackers and vegetables. Even if you’re not a beet fan you may be surprised by how much you enjoy this dish!
If you’ve never tried to make hummus before….it is surprisingly easy! And, even more delicious than what you find at the grocery store. Plus, I’m personally not the biggest fan of beets but I just love how vibrant they are so I’m always looking for ways to enjoy beets without…well being overwhelmed with the earthy flavor haha.
So, even if you are not a huge fan of beets, I really do think you still may like this recipe. And, if you do like beets, well you will LOVE this recipe. You will also love how impressive it looks, while staying low-effort!
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WHY YOU’LL LOVE THIS RECIPE
Simple Ingredients – Hummus requires just a few simple ingredients, so chances are you may already have all the ingredients in your pantry.
Great for Meal Prep – This hummus recipe is perfect to make on the weekend and have throughout the week! It makes the perfect dip for snacks (see the FAQ for a list of ideas on what to pair this hummus with).
Easy to Make – I love an easy recipe (who doesn’t?!) and this creamy hummus recipe has just a few steps and then is ready to enjoy.
Perfect for Gatherings – This easy beet hummus is the perfect appetizer to impress a crowd, with a gorgeous color and delicious taste it will be a huge hit.
INGREDIENTS NEEDED (WITH SUBSTITUTIONS)
To make this creamy roasted beet hummus you will need the following ingredients:
Roasted Beets: Of course beet hummus needs beets! Roasted beets are used to create a smooth textured, vibrant hummus.
Tahini: One of the main ingredients in traditional hummus, tahini is a paste made from ground sesame seeds. It adds a rich, nutty flavor and smoothness to hummus that is delicious.
Chickpeas (Garbanzo Beans): The main ingredient in hummus…chickpeas! Make sure to read the FAQ to see different ways you can prepare your chickpeas. But, for this recipe we are utilizing canned chickpeas.
Garlic: Roughly chopped garlic adds a powerful punch.
Lemon Juice: Fresh lemon juice adds a delicious tanginess.
Extra Virgin Olive Oil: A few tablespoons of olive oil makes a delectable, creamy hummus.
Ice Water: Cold water helps make the hummus light and fluffy.
Sea Salt + Black Pepper: To bring out the flavor of this delicious beet hummus!
HOW TO MAKE THIS RECIPE
Making this beet hummus is quick and easy. For full recipe instructions and ingredients make sure to check out the recipe card below.
Step One: The first step to making this hummus is to roast the beet. To do this, scrub the beet and cut the leafy greens off. Then, drizzle with a bit of olive oil and wrap in aluminum foil. Roast the beet until fork tender, let cool, and peel away the skin.
Step Two: In the bowl of a food processor, add the chickpeas, roasted beet, tahini, garlic, lemon juice, salt and pepper. Pulse until semi-smooth and then add in the ice water, and pulse/blend again. While blending, add in the olive oil until the hummus is very smooth.
Step Three: Taste the hummus and adjust/add any seasonings as necessary.
Step Four: Scoop the hummus out and place in a wide, flat bowl. Top with your favorite garnishes (see below for ideas).
STORAGE & REHEATING
This creamy beet hummus can be placed in an airtight container and stored in the fridge for up to a week. It makes a great addition to work (or school) snacks, as well as lunches.
Hummus is meant to be enjoyed cold, so you can enjoy it straight out of the fridge.
FREQUENTLY ASKED QUESTIONS
Is beet hummus good for you?
Absolutely! Beet hummus isn’t just good for you…it’s great for you! It’s a delicious, healthy snack that’s packed with plant based protein, is a great source of fiber, vitamin E and more. Plus, beets are great for reducing inflammation, as well as a great source of folate and potassium.
What to eat with beet hummus?
You can eat beet hummus with a TON of different things! Some of my favorites include – raw vegetables (such as cucumber, carrots, red peppers, cauliflower, etc.), crackers, pita chips, as well as a spread for toast/sandwiches. You can also use it in place of a dressing/ sauce for grain bowls or as a topping on avocado toast.
How to roast a whole raw beet?
Roasting a beet is quite simple, to do so:
- Preheat the oven to 400F
- Chop the leafy greens off of the beet, scrub clean, and drizzle with olive oil. Then wrap the beet in aluminum foil and bake for 50-60 minutes, or until fork tender. You can place a baking sheet below the wrapped beat in the oven to make sure it doesn’t drip.
- Let cool and then peel the skin off.
After that, it’s ready to use!
Can I used boiled beets? What about canned beets?
Yep! You can use a boiled beet in place of the roasted beet in this recipe. However, roasted beets have a bit more flavor and will provide a more vibrant color. You can also use drained canned beets as well, but again, it will probably be a bit lighter in color.
How can I make this hummus extra creamy?
You can make this hummus extra creamy by heating the chickpeas with a bit of baking soda. Rinse and drain the chickpeas and add to a bowl. Cover with water and add 1 1/2 teaspoons of baking soda. Heat for 2-3 minutes (either on the stovetop or in the microwave). Drain the chickpeas and rinse in cool water a few times to remove any baking soda residue.
At this point, you can peel the skins off the chickpeas which is a great way to create super duper smooth hummus (but is a bit time consuming) or you can just use as is! The baking soda and hot water combination makes the chickpeas extra soft and yields a delicious creamy hummus.
You can also simply toss the chickpeas in the food processor and skip the above steps and it’s equally as delicious (but slightly less smooth).
Can I make hummus in a blender?
Yes! A food processor is my first choice for hummus as I find it easier to get creamy and smooth hummus, but a high-speed blender will also work.
What should I add to the top of the hummus?
There’s a ton of options for topping ideas, some of my favorites include:
- A drizzle of olive oil
- Lemon zest
- Pine nuts
- Fresh herbs (such as parsley)
- Sunflower seeds
- Black pepper
- Salt flakes
OTHER SIDE DISHES YOU’LL LOVE
If you decide to try this recipe out, let me know! I love seeing your recreations tagged on Instagram @nourishedwithnatalie.
Creamy Roasted Beet Hummus
- 1 small beet, roasted and roughly chopped
- ¼ cup tahini
- 1 15 oz can chickpeas, drained
- 2 tbsp lemon juice
- 2 cloves garlic, roughly chopped
- ¾ tsp salt *taste and adjust as necessary
- ¼ tsp pepper *taste and adjust as necessary
- 2 tbsp ice water
- 2 tbsp olive oil
- Begin by roasting the beet – preheat the oven to 400F. Drizzle the beet with olive oil and wrap in aluminum foil. Bake for 50-60 minutes or until fork tender. Let the beet cool and then remove the skin.
- To a food processor add the beet, tahini, chickpeas*, lemon juice, garlic, salt, and pepper. Pulse/blend until roughly smooth, then add in the ice water and pulse again.
- While blending, add the olive oil and pulse until completely smooth.
- Taste and adjust seasonings as necessary.
- Top with lemon zest, salt flakes, black pepper, pine nuts, and/or anything else!