Beetroot Hummus

This colorful roasted beetroot hummus is easy to prepare and will be a huge hit at your parties. It’s a very vibrant snack and packed with nutrition.

Beets have a very earthy flavor!

That’s why Hummus and beets work so well together!

Also, who can resist this vibrant color of the hummus!

Originally published on February 26, 2014 at 7:13pm. Click here to see why this recipe was updated.

Ingredients

Here is a quick look at the ingredients. It is to understand why these specific ingredients were chosen. To get the full recipe, go to the bottom of this post.

• Beets – These veggies get no love, even though they are packed with so much nutrition! They are high in nitrates which help blood vessels open and lower blood pressure. They also have high amounts of fiber which is crucial for gut health. They have lutein and Zeaxanthin which help protect the eye. Cut the top greens and cook them because they have so much potassium. Source: Cleveland Clinic and LiveStrong.
• Chickpeas – They have 7 of 9 essential amino acids which makes them a relatively good source of protein. They are also a great source of fiber, folate, and iron. Source: Harvard and Well+Good.
• Tahini – This Middle Eastern condiment is packed with good fats. Tahini is essentially sesame seeds butter. Their main benefit is that they are a great source of Calcium. Additionally, it helps fight inflammation and helps lower cholesterol. You can make tahini at home or get it from (Affiliate Link) Amazon Source: MBGFood, StyleCraze.
• Peppercorns – They are high in antioxidants and have anti-inflammatory properties. They also protect your cells and give you a better gut health. Source: WebMD, Medical News Today.

🫘 Substitute tip: Don’t like chickpeas? You can use navy beans, cannellini beans or white beans. Make sure they are cooked or you can use canned version of these beans.

Instructions

Step 1: Cook the beets

1. Preheat toaster oven to 425°F (218°C). Start by washing your beets thoroughly because they have a lot of dirt in them. Then, cut off the top and bottom of each beet. Also, make shallow cuts in the beet to help them cook better.
2. Wrap the beets in foil and place them in the heated toaster oven. If you prefer a regular oven, that’s fine too. I don’t like starting the big oven for just 2 beets. Cook the beets in the toaster oven for 1 hour or until they pass the knife test.
3. Remove the beets from the oven and let them cool to touch (about 15 minutes). Open up the foil packets, remove the skin from the beets which will come off easily now. Cut the beets into small pieces. They don’t have to be even because we are going to blend them.

🧤 Handy tip: Beets will stain your hands. It’s temporary, but can be unsightly. So, use disposable gloves on your hands and wear an apron. Learn from my mishaps. 🙂

Step 2: Blend the ingredients

1. Remove the chickpeas from the can and wash/drain them. Dry them on a tea cloth and then remove the skin from EACH chickpea. Yes, it’s tedious but it pays off because the beetroot hummus texture will be silky smooth.
2. In a food processor, add the skinned chickpeas, salt and pepper. My food processor is (Affiliate Link) Homeleader’s Electric Food Chopper.
3. Blend until the chickpeas are completely ground to either powder or paste form. Use a silicon spatula to scrap down the sides of the food processor.
4. Now, add the remaining ingredients including the chopped beets from step 1 and the optional ingredients.
5. Gently blend up the ingredients until they have hummus texture. You may have to scrap down the sides to get everything blended well.
6. Transfer the beetroot hummus to a serving plate or put it in a glass container and refrigerate.

🌿 Texture Tip: Remove the skin form EACH chickpea. Yes, it can be very tedious, especially if you are making a big batch. But, it pays off in the long run. Your hummus will be silky smooth.

Answering common questions

🧈 Substitution tip: Tahini can be substituted with peanut butter, almond butter or hazelnut butter. But, it’s always better to use tahini because it’s more authentic.

Make ahead and storage

The good news is that you can make this beet hummus recipe in advance and use it during the week. I love using it in meal prep menus and it’s also a great snack to enjoy when you have those sugar craving.

So, what’s the bad news? I don’t know exactly how long it will last when refrigerated because this hummus gets devoured within 2-3 days in my house. However, I am confident that it will be good for about 10-14 days, if refrigerated.

Also, I am sad to report that hummus doesn’t freeze well. It loose all the texture and becomes a runny mess when thawed.

❄️ Shelf life: Hummus can stay fresh and tasty for about 2 weeks when refrigerated. However, freezing it will make it loose all texture and flavor.

What do you dip in hummus?

• Pita or tortilla chips
• Buttered radishes
• Broccoli fritters
• Tempeh strips
• Eggplant chips

How to use hummus

My favorite way to use hummus is as a spread. I have used it as a spread in my hummus club sandwich mushroom grilled cheese, and Greek hummus.

I have used beet hummus in my tomato sandwich and vegan gyros. The hummus gave them a very unique flavor. Some surprising ways I have seen people use it is on burgers and rotini pasta.

Want to try even more unique hummus recipes? I have a parsley hummus and a spicy kale hummus recipe that are so pleasing to the taste buds.

So, how will you make use of the BEST hummus recipe?

🍽 It’s many uses: Hummus works great as a dip, a spread and even as a sauce in your pastas. It’s many uses makes this a must-have condiment in your kitchen.

Try these beet recipes

Beets are a great snack, so I have turned them into beet chips in my air fryer. In the summer time, make this vibrant beet lemonade on hot summer days. It’s a great way to cool down.

Get a “meaty” texture in your chili by adding beets to it. It is perfect to eat all year round and also so easy to make.

Beets also come in different colors and I love using the golden beets to make this easy kale salad recipe. It’s a healthy and delicious way to enjoy lunch.

Sharing is caring

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Version 1

Originally published on February 26, 2014 at 7:13pm.

The image is not the worst and the recipe still stands the test of time. But, I think it was time to update this post because I use beet hummus so much. I wanted to make the images more eye-catching and I think I succeeded.

I have kept the recipe the same with just a minor tweak. I added more lemon juice and used avocado oil instead of EVOO.

You can check out the original post here.