Try this very easy beet hummus made with roasted beets and chickpeas It is a low-carb, keto friendly recipe made without any sugars.
I am absolutely in love with hummus.
If I am making a sandwich, I use it as a base for the recipe. I will use it as a dip or spread it on pita bread. A couple times, I have had it just right out of container.
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Tips for making this hummus
- Beets will stain your hands and clothes. I always use old oven mints and old kitchen clothes when working with beets.
- Make sure you wash the beets thoroughly before you roast them.
- You can use canned chickpeas in this recipe. Or, you can soak 1/2 cup of dry chickpeas overnight and cook them in your instant pot (bean option).
- I love tahini in hummus. It really makes the hummus taste better and gives a better texture. Instead of buying tahini, I like to make my own tahini
- Store this beet hummus in a glass container and refrigerate. It will last longer.
There is only ONE thing to know about making beet hummus or hummus of any kind.
Remove the skin from chickpeas!!
Many hummus recipes don’t make it clear that the skin from the chick peas needs to be removed. If you don’t remove the skin, you end up with a very rough textured beet hummus.
I always use canned chick peas to make hummus and continue using it in beet hummus. Canned chick peas have already been soaked and salted. So, they are ready for cooking. Why waste time soaking chick peas overnight!
I also have a spicy kale hummus and a parsley hummus recipe that you are going to love. Tell me which one is your favorite!
The skin from a canned chick pea comes of easily with a very simple tug of fingers. However, removing skin one chick pea at a time can be very tedious and time consuming. So, make sure you have about 30 minutes set aside (per can of chickpeas), just for removing the skin.
Hummus is the perfect base for a hummus club sandwich
Love beets as much as I do? Check out my favorite beet recipes like Beet Chips or Beet Lemonade.
Ask me questions
Make sure you remove the top skin from the chickpeas. When you drain chickpeas, you will see the outer skin start to peel. Remove the skin from EVERY chickpea. It’s tedious, for sure, but, totally worth it.
Sure, you can make beet hummus without tahini. Substitute it with sesame seeds. If a recipe calls for 1 Tbsp of tahini, sub it with 2 Tbsp of sesame seeds and 2 tsp of extra virgin olive oil.
Yes, you can sub it with navy beans, white beans, cannellini beans or lima beans too. Make sure they are cooked. Canned beans are cooked, so you can use right from the can.
Freezing hummus is not recommended. When thawed, it will loose it texture and some of its flavors. What I like to do is store it in a glass container and refrigerate it. It will last about 2 weeks.
Beets are normally called referred to as “beets” in the US and as “beetroot” in the UK. They are the same thing.
30 beet recipes that will convince you to try a new recipe – Huffington Post
Easy Roasted Beet Hummus Recipe
Ingredients
- 2 beets Small sized, thoroughly cleaned
- 1 cup chickpeas from a can
- 1 Tbsp tahini
- 3 tsp extra virgin olive oil for making the hummus
- 1 tsp salt or to taste
- 1/2 tsp whole peppercorns
- 2 tsp lemon juice
- 1 tsp pine nuts optional
Optional ingredients
- 2 Thai Chili optional
- 2 tsp Plain Greek Yogurt optional, if you want your beet color to be on the lighter side
Instructions
- Preheat toaster oven to 400 degrees
- Wrap the beets in aluminum foil and place them in the toaster oven
- Roast the beets for about 45 minutes or until they pass the knife test
- Allow the beets to cool at room temperature for about 10 minutes
- In a strainer, add the chick peas and wash with cold water several times.
- Drain all the water and place the chick peas on a paper towel.
- Remove the skins from all of the chick peas (Very Important Step)
- Toast the pine nuts slowly for about 3 minutes until golden brown on both sides
- Take the beets out of the foil and remove the outer skin
- Add the beets, tahini and chick peas to a processor
- Add all the remaining ingredients to the processor (except yogurt)
- Blend at a low speed, while slowly adding the yogurt and olive oil
- Blend until the hummus has a smooth consistency
- Transfer to a serving dish and serve
Belle says
Made this! Minus pine nuts and yogurt. Very delicious and so happy I got to use beets in these. Even my 3 year old son approves! Hehe
Thank you for sharing your recipe!
Healing Tomato says
Thank you so much. It makes me happy to hear that.
Matt says
i cannot wait to try this!!
Healing Tomato says
Thanks, Matt!! Please send me pics.
Sylvia says
I love this recipe. I’ve made hummus before, but never with beets. You can’t “beet” that great color. haha I’ll be trying this one soon. Thanks.
Healing Tomato says
That is funny! Love the pun! Thank you for liking my recipe. Thank you for wanting to try it.
Karen @ Baking In A Tornado says
Your hummus is exquisite and I love that the idea is so unique.
Don’t go to clown college unless you plan to have lots of extra time. You can’t give up cooking, recipe development, photography and blogging. You’re too good at it.
Healing Tomato says
Lol!!! Thank you, Karen!! You are very nice to say such wonderful things. I think I can do both. I have managed to clone myself after watching Michael Keaton do it! 🙂
Marion Myers says
I love hummus! I never thought to make it with beets. I’ll have to give this a go. Funny story about the clowns – we were on our way to the circus for the first time with out daughter many years ago. She was 3 and it was a bit of drive to get there. We noticed she was very quiet and asked her why and she replied “I’m very worried the clowns are going to steal my shoes” hahaha Still makes me laugh. What on earth made her think that??
Healing Tomato says
Amazing story about your daughter’s take on clowns!! I think your daughter must be a grown up by now and a great thinker!! Thank you for your lovely comments on my recipe
Tara says
Love this gorgeous hummus, the color is amazing!!!
Healing Tomato says
Thank you, Tara. It is gorgeous and pretty. Just as tasty as it looks.