Roasted beets add flavor and nutrition to this creamy Beet Hummus, but let’s be real: it’s ALL about that gorgeous, deeply pink color. This hummus will be the talk of your next party!
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Why You’ll Love This Red Beet Hummus Recipe
- Beautiful and Delicious. One word I never thought I’d use to describe hummus is “beautiful,” but: look at this beautiful hummus! It’s not all about looks, though—roasted beets add a subtle sweetness and earthy flavor that pairs well with bright lemon and garlic. I made this for friends (including some beet skeptics) and everyone inhaled it.
- So Much Better Than Store-Bought. Hummus snobs know: even the best grocery store brands pale in comparison to homemade and restaurant hummus. This is one of those dishes that’s just better fresh. (Edamame Hummus and Chocolate Hummus are also better homemade!)
- Based on My Tried-and-True Recipe. After a lot of experimentation, I perfected Homemade Hummus and I use some of the same methods to make this beet hummus equally perfect. (Spoiler alert: there are ice cubes involved.)
How to Make Beet Hummus
- Beets. Red beets make the prettiest beet hummus, but golden beets will also work and give you a milder beet flavor—and no red fingers.
- Lemon Juice. Freshly squeezed! Bottled lemon juice has oxidized, giving it a flatter flavor.
- Garlic. Always essential for hummus.
- Chickpeas. No need for dried chickpeas! Canned work just fine.
- Tahini. Although it’s the lemon and garlic you notice first when you eat hummus, the tahini is that second note, adding a pleasant nuttiness.
- Ground Cumin. If you’re not a fan, you can skip it, but this adds another earthy element that complements both the chickpeas and the beets.
- Extra-Virgin Olive Oil. A fruity, aromatic olive oil would be fabulous if you have one on hand.
- Ice Cubes. The unexpected secret to hummus success!
- Fresh Herbs. Chopped fresh parsley, dill, or chives all work well with the flavors in this beet hummus.
- Toasted Pine Nuts. For a nice textural contrast.
- Za’atar. A blend of herbs, sumac, and sesame seeds.
- Roast, then Peel the Beets. Roast covered in a baking dish with a little water. Once the beets are roasted, the skins will come right off.
- Blend. Add the beets to a food processor, along with the chickpeas, seasonings, garlic, and lemon juice. Blend until smooth.
- Add the Olive Oil. Drizzle it in while the food processor runs.
- Finish. Blend in the ice, then transfer the beet hummus to a serving bowl. Garnish as desired and ENJOY!
- To Store. Refrigerate leftover beet hummus in an airtight storage container for up to 5 days.
- To Freeze. Freeze hummus in an airtight container or freezer bag for up to 3 months. Let it thaw overnight in the refrigerator before serving; stir in a little extra olive oil or water if needed to thin it out.
Meal Prep Tip
You can roast the beets for this hummus up to 2 days in advance. Store them in an airtight container in the refrigerator.
What to Serve with Beet Hummus
- Traditional Accompaniments. Serve beet hummus with celery, carrots, cucumbers, and other veggies, your favorite crackers, and pita bread or chips.
- Mediterranean Favorites. For a party, put together a meze board with fancy olives, Mediterranean Shrimp, Grilled Halloumi Cheese, and Roasted Red Pepper Dip.
- Naan. It might not be traditional, but I love tearing pieces of Homemade Naan and dipping them into hummus.
- Burgers and Sandwiches. Beet hummus is a tasty spread for a Vegan Burger or Quinoa Burger, and it’s also great for fresh veggie sandwiches—spread the hummus onto a rustic, seed-y bread, then layer on thin slices of cucumbers, tomatoes, and sprouts.
Recommended Tools to Make this Recipe
- Food Processor. Although you can make hummus in a blender, a food processor does a better job and makes it much easier to stream in the olive oil.
- Measuring Spoons. Magnetic and double-sided!
- Citrus Juicer. This one juices the lemon and catches the seeds so you don’t have to fish them out.
Recipe Tips and Tricks
- Gently Rub the Beet Skins Off. Don’t peel the beets before you roast them! After baking, the skins will slide right off with some gentle rubbing. Using paper towels to do this will help keep your fingers from turning pink.
- Mellow the Garlic (or Not). One of my little hummus hacks is to let the garlic sit in the lemon juice a bit, which mellows some of its pungent flavor. If you like your hummus super garlicky, you can skip this.
- Stop to Scrape Down the Sides. For the smoothest beet hummus, be sure to scrape down the sides of the food processor once or twice to make sure everything is evenly blended.
- Keep Running That Food Processor. The longer you blend, the smoother your hummus will be! If the hummus feels a little warm after all that processing, just pop it in the refrigerator until it’s chilled.
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- 1 large or 3 small beets about 12 ounces
- 1/3 cup freshly squeezed lemon juice plus additional to taste
- 1 clove garlic minced
- 1 (15-ounce) can chickpeas rinsed and drained
- 2/3 cup tahini
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground cumin
- 1/3 cup extra-virgin olive oil plus additional for drizzling
- 2 to 3 ice cubes
- Pita bread, crackers, or crudité for serving
- Chopped fresh parsley, dill, or chives
- Toasted pine nuts
- Roast the beet: Place a rack in the center of the oven and preheat the oven to 400°F. Place the beet in a small baking dish. Pour water into the dish so that the bottom has a thin layer, cover the dish with foil, and bake until the beet feels tender in the center when pierced with a small, sharp knife, about 50 minutes to 1 hour 10 minutes, depending upon its size and shape. When cool enough to handle, use a paper towel to rub away the skins. Cut into quarters. Place 3 of the quarters into a food processor. Dice the remaining quarter into small pieces for garnish and set aside.
- While the beets roast, combine the lemon juice and garlic in a small bowl. Let sit together while the beet roasts (this mellows the garlic’s bite a bit—if you don’t mind a strong garlic punch, you can skip this step).
- To the food processor, add the chickpeas, tahini, salt, cumin, and garlic/lemon juice mixture. Blend, blend, blend, scraping down the bowl as needed until it’s as smooth as you can get it. With the motor running, drizzle in the olive oil. Keep on blending. Blend in the ice until it melts. If you’d like your hummus a bit looser and creamier, add a little bit of ice water until your desired consistency is reached. Taste and adjust the seasoning as desired.
- To serve, transfer to a serving bowl and use the back of a spoon to make a few swooshes. Top with the reserved roasted beets, a drizzle of olive oil, and any other garnishes. Enjoy with pita or crackers.
- TO STORE: Refrigerate leftover beet hummus in an airtight storage container for up to 5 days.
- TO FREEZE: Freeze hummus in an airtight container or freezer bag for up to 3 months. Let it thaw overnight in the refrigerator before serving; stir in a little extra olive oil or water if needed to thin it out.
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