I have been wanting to make beet hummus for a long time. Why it took me so long to get around to making it I don’t know. But now that I’ve made it, I don’t think I can ever go back to plain hummus (it’s that good!). Roasted beets infuse the hummus with their sweet, earthy character and of course their deep magenta color! The flavor is awesome, but my favorite part has got to be that color – when food is beautiful, it just tastes better!
TIPS FOR MAKING THE BEST BEET HUMMUS:
Making hummus at home could not be easier. I’m using canned chickpeas for this recipe, but you could easily substitute them with homemade chickpeas. (One can equates to 1 1/2 cups of cooked chickpeas for reference). I have tried making this beet hummus both in a food processor and a high-speed blender, but I prefer making it in the food processor. I find that you have to add a bit more liquid to a high-speed blender than I like to add when I make hummus. One of our favorite ways to eat beet hummus is on a sandwich with loads of veggies, so having the hummus a bit thicker is helpful if you plan on spreading it on sandwiches or toast.
A food processor makes quick work of the task. First, the beets get processed first until finely chopped. Then in go the chickpeas, garlic, salt, coriander, tahini, and lemon juice – this mixture gets processed until perfectly smooth. Finally, it gets finished off with a generous drizzle of olive oil and a sprinkling of crushed coriander seeds. Just like that and you have gorgeous homemade beet hummus!
Delicious any time of year, this beet hummus makes a great snack to dip seasonal veggies in. Or you can spread some on toast & top it off with sliced avocado and cilantro as you see here. However you choose to eat it, you will be glad this beet hummus is part of your life! Not only is it beautiful and delicious, but it is real food, made with simple, healthy ingredients!
BEET HUMMUS
- Total Time: 55 minutes
- Yield: 8 1x
Ingredients
- 3 small or 2 medium roasted beets
- (2) 15oz can chickpeas, with skins removed
- 2 cloves of garlic, chopped
- juice of 1 lemon
- 1 tsp ground coriander
- 1 tsp fine grain salt
- 1/4 cup tahini
- olive oil, ground coriander seeds & flakey salt for garnish
- cilantro or parsley for garnish
- bread & avocado slices for serving
Instructions
ROASTED BEETS:
- Pre-heat oven to 425f
- Remove greens from fresh beets and thoroughly rinse each beet with water
- Wrap prepared beets in an aluminum foil pocket
- Roast for 45 min – 1 hour depending on size of beets
- Remove from oven and let cool – peel beets once they are cool, the skin should just slip right off
FOR THE HUMMUS:
- Prepare the chickpeas by rinsing & draining them
- Add the roasted beets to the bowl of the food processor with the juice of half of the lemon and pulse until finely chopped, stopping to scrape the sides as needed
- Once beets are well chopped, add the chickpeas, garlic, remaining lemon juice, coriander, salt, and tahini to the food processor bowl and process until well combined, stopping to scrape the sides as needed. Blend the hummus until perfectly smooth.
- Spoon hummus into a serving dish, drizzle with a bit of olive oil and top off with desired toppings: fresh cilantro or parsley and a bit of fresh ground coriander seeds
- serve with bread & avocado slices :)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
beautiful, delicious, nutritious, will be preparing in my restaurant. i also make heirloom pumpkin hummus, great earthy colors
christos
Wow! Thank you so much Christo for stopping by! I am so excited to hear that you will include this beautiful dip at your restaurant! That heirloom pumpkin hummus sounds amazing!
Kali sas orexi!
Bella <3
Yum! I have had beet hummus only twice–the first time was the one from Trader Joe’s and the second was at Hook & Ladder, one of my favorite restaurants in Sacramento. I love to make hummus at home but hadn’t thought of making a beet hummus at home. I will try this soon! And you’re right–the color makes it twice as nice, doesn’t it?
I never thought of making it at home until recently myself Jenna! It really is so beautiful and would be great as a holiday appetizer with its gorgeous color! I hope you enjoy it <3
Love Beets is a product that you won’t want to live without once you try them. They come roasted and peeled and packaged in cryovac in quantities of 3 or 4. Just snip open the package and they’re ready to use. Makes life a whole lot easier.
Hi Loretta!
We have used Love Beets and really love their convenience! The only difference I have noticed is you don’t get the same vibrant color with Love Beets as when you roast them yourself, but if we are in a hurry, Love Beets are our first choice for sure!
I have made beet hummus before – after I tasted Trader Joe’s I knew I could do it better. It’s so easy and beautiful and delicious and now I need to make some again! Thank you for the reminder! (I also have a pumpkin hummus recipe (my original) that I make too. Good to see like-minded (palated? is that a word?) people here.
Of course Georgia! You’re welcome ;) and we’ll just say ‘palated’ is a word! lol! Nice to meet you! <3
I came across your site accidentally and I’m glad I did. I love beets and I’m always looks for ways to cook beets in different ways. One question I have is you have a bowl of dark, 3 round balls. They are not listed in your ingredient list. What are they? Thank you.
Those are the beets!
Wow! I saw just a picture of this on pinterest and had to click to see what it was because it’s so beautiful. I’m not usually a fan of hummus, but that’s mostly because of the texture, now I’m tempted to try making it myself since you were describing taking the skins off.
Thank you so much for the compliment! I think that this beet hummus may just win you over! ;)
I used your recipe for a small intimate event I have today and I must say very delicious and the extra technique made for a beautiful smooth creamy finish!! I will be checking in from time to time and share more.
Oh amazing! I am so happy that it was a hit! Thank you so much for stopping by to let me know!
Hi, thank you for sharing your recipe.
We have electricity issue in my country so to save on electricity/power can I book the beets?
Looking forward to your reply.
hello Tasnim! I totally understand your situation…the next best thing would be to steam the beets which you can do covered in a steamer basket for 20-30 minutes depending on how large your beets are! You want them to be fork tender! Once they are tender, simply let them cool down and then peel the skins! I hope this helps!
Bella!! So nice to see this in my inbox this morning :) The color is just so rich and beautiful!
Oh yay! That makes me so happy! Thanks for your unending support, love you!
Look at that color-amazing!!!!!! I can’t wait to make this, I’ve been craving hummus lately. Have a great weekend Bella!
The color is SO vibrant! Can’t wait for you to try it Carolyn! Hope your weekend is amazing!
Love LOVE L-O-V-E this beet hummus SO MUCH!!!
YAY!
there are literally NO WORDS to describe how luscious it is!!
aw shucks, that makes me so happy!
just how good was it you ask??? it was SSOOO GOOD i made up a song just for it!! here it goes, “BEET HUMMUS, YUMMY YUMMY, BEET HUMMUS YUMMY YUMMY”!!!!!!!! the sounds are LOOONG and drawn out, it’s the perfect theme song for it!!
hahaha! you are too funny! thank you for the love and support!
I’m out of tahini! 😭
Added everything else and then realized I don’t have any left. Any recommended substitutes?
Hmmmm, hummus without tahini is a difficult thing. Tahini is an integral ingredient to hummus. Some options could be cashew butter, sunflower butter, a bit of sesame oil, or even Greek yogurt.