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Introducing my Beetroot Hummus! This is one of the most beautiful dips you will ever make! It only takes about 10 minutes of prep time and leads to a bowl of beet hummus that you won’t soon forget!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
This beetroot hummus recipe is absolutely divine and so easy to make! It’s great for dipping veggies or crackers, levelling up sandwiches, or serving up with some pita bread. You will love the gorgeous colour and creamy texture!
This beet hummus recipe has all of the nutrients of a classic hummus recipe with the extra vitamins and minerals found in cooked beets. You’ll find yourself getting fiber, Vitamin C, potassium, calcium, and protein!
Ingredients to make Beetroot Hummus
- Beet – The beet is the star of the show in this roasted beet hummus.
- Chickpeas – You’ll want to rinse and drain these before using them.
- Lemon – You’ll use both the lemon zest and juice.
- Tahini – is a sauce made from ground sesame seeds.
- Garlic Cloves – add a great umami flavour.
- Ground Coriander – has a mild taste with some citrus feel to it.
- Ground Cumin – is both sweet and peppery.
- Salt – brings out all of the other flavours.
- Extra Virgin Olive Oil – roasts the beets and adds some of the texture to the hummus.
- Pita Chips – are optional, but my favourite thing to dip in this beetroot hummus!
See recipe card for full information on ingredients and quantities.
Substitutions
- Chickpeas – If you don’t have chickpeas, hummus can also be made from cannellini beans, edamame, black-eyed peas, and more!
- Tahini – can be replaced with Greek yoghurt, sunflower seed butter, or avocado, among other things.
- Seasonings – Use your favourite seasonings to get this dish to your preferred taste.
- Olive Oil – can be replaced with another neutral oil.
- Pita Chips – You could also dip vegetables or crackers in this dip.
Variations
- Spicy – Mix in a jalapeno, cumin, and/or cayenne pepper for a spicy dip.
- Deluxe – top with some fresh parsley and plate your pita chips or vegetables nicely for a deluxe setup. Or serve it alongside my Garlic Hummus if you’re hosting a dinner party!
- Kid friendly – give kids their favourite thing to dip to try out this beetroot hummus!
How to make Beetroot Hummus
Step 1: Firstly, prepare the beet. Preheat oven to 225°C/425°F. Place the beet on a piece of aluminum foil, and top with a drizzle of olive oil. Wrap the beet with aluminium foil and roast for 45-60 minutes.
Step 2: Open the foil carefully and check if the beet is fork-tender. Once cool enough to handle, peel the beet and cut it into pieces.
Step 3: To make the hummus, add the chickpeas, roasted beet, tahini, garlic, coriander, cumin, and salt in a high-power food blender or food processor.
Step 4: Blend until only small bits remain.
Slowly drizzle in more extra-virgin olive oil as the hummus is blending until it is silky smooth. Taste and adjust the seasonings as needed, adding more salt or lemon juice.
Hint: If the hummus is too thick, add some extra tahini or water.
What to serve with Beetroot Hummus
- Gluten Free Flatbread
- Socca Bread
- Seeded Bread
- Foccacia
- Three Bean Salad
- Falafels
- Potato Rosti
- Pitta Chips
Leftovers
Leftover Beetroot Hummus will keep in the fridge in an airtight container for up to 5 days.
Recipe FAQs
Most definitely! It is full of vitamins and minerals. While it does have a fair amount of calories, it is full of healthy fats and antioxidants. The protein will help to keep you full.
If you’re looking to impress, you’re already doing quite well! This beetroot hummus is such a gorgeous colour. If you want to go the extra mile, you can drizzle some olive oil on top along with some feta and parsley.
More Beetroot recipes
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Rate it…
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Beetroot Hummus
Ingredients
- 1 small beet
- 400 g can chickpeas, rinsed, drained (400g)
- 1 lemon, zest and juice
- 2 tbsp tahini
- 2 cloves garlic
- 1 tsp ground coriander
- 1 tsp ground cumin
- Salt, to taste
- ¼ cup extra-virgin olive oil
- Pita chips, for serving, optional (or see other suggestions above)
Instructions
- First, prepare the beet. Preheat oven to 225°C/425°F. Place the beet on a piece of aluminum foil, and drizzle it with some oil. Wrap the beet with aluminum foil and roast for 45-60 minutes.
- Open the foil carefully and check if the beet is fork-tender. Once cold enough to handle, peel the beet and cut it into pieces.
- To make the hummus; add the chickpeas, roasted beet, tahini, garlic, coriander, cumin, and salt in a high-power food blender or food processor.
- Blend until only small bits remain. Slowly drizzle in extra-virgin olive oil as the hummus is blending until silky smooth. Taste and adjust the seasonings as needed, adding more salt or lemon juice.
This was so easy and my new favourite hummus!
Thanks Brianna 🙂
I made this and it was delicious! Thank you James ☺️
Yay 🙂 thanks Mandy!