Vibrant Beet Hummus: A Colorful Twist on a Classic Dip
A crave-worthy blend of earthy sweetness and creamy chickpeas you can make ahead.
If you’re ready to elevate your hummus game, look no further than beet hummus. The classic Mediterranean dip, beloved for its creamy texture and nutty-tangy flavor, gets a daring makeover in both taste and appearance with the simple addition of fresh beets. The result? A bright pink, nutrient-dense spread that shines as an appetizer, snack, or even a meal component.
Why Beet Hummus Is Worth Making
- Striking Presentation: Its vivid magenta color makes beet hummus a centerpiece-worthy dish for gatherings or everyday noshing.
- Earthy-Sweet Flavor: Beets lend a subtle sweetness and earthiness that pairs beautifully with traditional hummus ingredients.
- Health Boost: Packed with vegan protein, fiber, folate, and potassium, it’s a nutritious upgrade to the classic.
- Versatile Usage: Enjoy it as a dip, sandwich spread, salad topping, or vibrant element in grain bowls.
- Easy to Make Ahead: Beet hummus stores well and can be made in advance for parties or meal prep.
What’s In Beet Hummus?
This recipe adapts the traditional hummus base with the addition of cooked beets. Here’s what you’ll need to make a batch:
- Medium beets (fresh, not pickled, for best flavor and color)
- Canned chickpeas, rinsed and drained
- Tahini (sesame paste for creamy texture and nutty taste)
- Garlic cloves, chopped
- Lemon juice (for brightness)
- Kosher salt and black pepper
- Ground cumin (for subtle warmth)
- Extra virgin olive oil
- Optional garnishes: Chopped toasted walnuts, fresh parsley, more beet pieces, additional olive oil
- For serving: Pita chips, mini bell peppers, cucumber slices, or an array of fresh vegetables
Ingredient Table
| Ingredient | Amount |
|---|---|
| Fresh Beets | 3 medium |
| Chickpeas | 2 (14.5-oz) cans |
| Tahini | 1/2 cup |
| Garlic | 2 cloves |
| Lemon Juice | 2 1/2 Tbsp |
| Kosher Salt | 1 1/2 tsp |
| Ground Cumin | 1 tsp |
| Black Pepper | 1/2 tsp |
| Olive Oil | 1/4 cup (plus more) |
| Walnuts & Parsley | For garnish |
| Pita Chips & Veggies | For serving |
How to Cook Beets for Hummus
You can prepare the beets for your hummus in several ways, but classic simmering offers the least fuss and preserves the beet’s color and nutrients.
- Simmering: Place scrubbed, stemmed beets in a pot, cover with water, bring to a boil, then simmer (about 45 minutes) until fork-tender. Cool, then slip off the skins (use gloves or paper towels to avoid staining your hands).
- Roasting: Alternatively, wrap beets in foil, bake at 400°F until tender (35–50 minutes, depending on size), cool, and peel.
- Using Pre-Cooked Beets: For speed, buy plain pre-cooked beets (avoid pickled ones). These work just fine and reduce prep time considerably.
Tip: Line your cutting board with parchment or wax paper for easy, stain-free cleanup when peeling and chopping beets.
Easy Step-by-Step Directions
- Cook the Beets: Simmer or roast as described, then let them cool and peel off the skins. Chop and set aside 2 tablespoons for garnish.
- Blend the Hummus: In a food processor, combine:
- Cooked beets (minus reserved garnish)
- Rinsed chickpeas
- Tahini
- Chopped garlic
- Lemon juice
- Salt
- Cumin
- Pepper
Process for 3–4 minutes until very smooth and creamy. If needed, add cold water 1 tablespoon at a time to keep the mixture moving and achieve your desired texture.
- Add Olive Oil: With the processor running, drizzle in olive oil and blend for 10 seconds.
- Finish and Serve: Scoop into a bowl, stir, and check for salt or lemon adjustments. Top with reserved chopped beets, walnuts, parsley, and a drizzle of olive oil. Serve with pita, veggies, or as desired.
Serving Suggestions
Beet hummus is delicious chilled or at room temperature. Enjoy it in these creative ways:
- With pita chips, flatbread, or warm pita wedges
- As a dip for raw vegetables: cucumber, bell peppers, carrots, celery, radish
- On sandwiches or wraps as a bright, creamy spread
- As a topping for grain bowls, salads, or baked sweet potatoes
- With falafel or grilled chicken for a flavorful meal
Is Beet Hummus Good for You?
Absolutely! Beet hummus is a smart choice for health-minded eaters and party hosts alike:
- Chickpeas: Loaded with vegetarian protein and fiber to keep you full and support digestive health
- Beets: Rich in antioxidants, potassium, and folate—key for heart health and vitality
- Tahini & Olive Oil: Provide heart-healthy fats for lasting energy
- Lemon & Garlic: Add flavor complexity (plus vitamin C and immune-boosting benefits)
What others are reading
Pro tip: The bright pink color alone is a mood booster. Serve it at your next get-together to impress guests and encourage healthy snacking!
Make-Ahead and Storage Tips
- Advance Prep: Beet hummus actually tastes better after a day in the fridge, as flavors meld and the texture thickens slightly.
- Storage: Keep in an airtight container and refrigerate for up to 5 days. Stir before serving. The bright color may deepen as it sits.
- Freezing: Hummus can be frozen but may lose a little creaminess (whisk in a bit of olive oil or water after thawing to restore texture).
Expert Tips for Success
- Avoid Pickled Beets: Pickled beets are too acidic and will throw off the flavor balance. Always use plain, cooked beets.
- Customize Texture: Add cold water, a tablespoon at a time, until your desired consistency is reached—some prefer thick, some silky smooth.
- Flavor Adjustments: Taste and tweak salt, lemon juice, or cumin to suit your palate after blending.
- Garnishing: A drizzle of olive oil, a sprinkle of nuts, and fresh herbs elevate flavor, texture, and presentation.
Frequently Asked Questions (FAQs)
Can I use canned beets instead of fresh?
Use only plain, unsalted canned beets—not pickled—for best results. Rinse well to remove any canned taste.
Q: Are pre-cooked store-bought beets good for this recipe?
A: Yes. Plain pre-cooked, vacuum-sealed beets from the refrigerated section are a great shortcut. Avoid pre-seasoned or pickled varieties.
Q: How do I prevent my hands and cutting board from staining?
A: Peel and chop the beets with disposable gloves. Cover your work surface with parchment paper for quick cleanup and stain protection.
Q: Can I make beet hummus without tahini?
A: Tahini adds key flavor and creaminess, but you can substitute with sunflower seed butter or Greek yogurt for a different twist.
Q: Is this recipe vegan and gluten-free?
A: Yes! This beet hummus is naturally vegan and gluten-free. Serve with gluten-free chips or veggies if needed.
Nutritional Snapshot
| Nutrient | Per Serving |
|---|---|
| Calories | ~110 |
| Protein | 4g |
| Fiber | 3g |
| Healthy Fats | 5g |
| Potassium | 200mg |
| Folate | 15% DV |
(Values approximate, for general guidance)
Creative Uses for Leftover Beet Hummus
- Sandwich Spread: Slather on toasted bread with sliced avocado and sprouts for a powerhouse lunch.
- Buddha Bowls: Spoon into grain bowls with roasted veggies and grains such as quinoa or brown rice.
- Pasta Sauce: Thin with a splash of pasta water and lemon for a light pink sauce over hot linguine.
- Egg Topper: Dollop onto deviled eggs or hard-cooked eggs for a pop of color and flavor.
Beet Hummus Variations
- Spicy: Blend in a pinch of cayenne, red pepper flakes, or roasted jalapeño for heat.
- Herbed: Add a handful of fresh dill, cilantro, or mint to the food processor before blending.
- Extra Nutty: Top with chopped pistachios, almonds, or cashews for added crunch.
- Cheesy: Sprinkle with crumbled feta or goat cheese (omit to keep vegan).
Summary Table: Beet Hummus vs. Classic Hummus
| Feature | Beet Hummus | Classic Hummus |
|---|---|---|
| Primary Flavor | Earthy, slightly sweet, tangy | Nutty, tangy, savory |
| Main Color | Vivid pink/magenta | Creamy beige |
| Key Veggie | Beets | Chickpeas only |
| Antioxidants | High (from beets) | Moderate |
Final Thoughts
Beet hummus offers a brilliant fusion of taste, color, and nutrition—making it an ideal dish for creative cooks, healthy eaters, or anyone seeking to impress at the table. Best of all, it comes together with minimal effort and maximum flavor.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a39765004/beet-hummus-recipe/
- https://www.theendlessmeal.com/roasted-beet-hummus/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g33025093/beet-recipes/
- https://www.thepioneerwoman.com/food-cooking/recipes/a65653367/beet-walnut-goat-cheese-dip-recipe/
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