I love how quick and simple this beetroot hummus is to prepare—it takes just 15 minutes from start to finish. The vibrant color always impresses, and it’s incredibly versatile. I use it as a dip for veggies, spread it on crostini, or even add it to sandwiches for a burst of flavor. Plus, it’s packed with nutrients and healthy fats, making it a guilt-free snack I can enjoy any time.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 15oz can chickpeas 3-4 mini beets or 1 medium beet 2 garlic cloves 1 tbsp tahini 1 tbsp olive oil Juice of half a lemon 1/4 tsp sea salt
I start by placing the chickpeas, beets, garlic cloves, tahini, olive oil, lemon juice, and sea salt in a food processor. Then I blend everything until the mixture is completely smooth and creamy. Next, I scoop the beetroot hummus into a serving bowl, drizzle a little extra olive oil over the top, and sprinkle it with feta cheese and fresh parsley. Finally, I serve it with toasted crostini or fresh veggies for dipping.
Servings and Timing
This recipe makes about 1 cup of beetroot hummus. It serves approximately 2 to 3 people as a dip or spread. Prep Time: 5 minutes Total Time: 15 minutes
Variations
I sometimes roast the beets before blending for a deeper, sweeter flavor. When I want extra creaminess, I add a tablespoon more tahini or a splash of water. For a spicier version, I mix in a pinch of cayenne pepper or smoked paprika. Swapping feta for goat cheese also gives it a richer, tangier taste.
Storage/Reheating
I keep leftover beetroot hummus in an airtight container in the refrigerator for up to 4 days. Before serving, I give it a quick stir and drizzle a bit of olive oil on top to refresh the texture. I don’t recommend freezing it, as the texture can become grainy once thawed.
FAQs
Can I use canned beets instead of fresh?
Yes, I can use canned beets for convenience, though the flavor is slightly milder than fresh or roasted ones.
Do I need to peel the beets before using them?
I prefer to peel the beets before blending, especially if they’re fresh, for a smoother texture.
Can I make this hummus without tahini?
Yes, I sometimes skip tahini and replace it with a bit more olive oil or Greek yogurt for creaminess.
How can I make it extra smooth?
I like to blend it longer, and sometimes I remove the chickpea skins before processing for an ultra-creamy consistency.
What can I serve with beetroot hummus?
I usually serve it with crostini, pita chips, fresh veggies, or as a spread in wraps and sandwiches.
How do I cook the beets if I don’t have pre-cooked ones?
I boil or roast them until tender, then let them cool and peel before blending.
Can I make this ahead of time?
Yes, I often make it a day in advance—the flavors deepen as it sits in the fridge.
Is beetroot hummus healthy?
Absolutely. It’s full of fiber, plant-based protein, and antioxidants from the beets.
Can I double the recipe?
Yes, I can easily double or triple it; just blend in batches if my food processor is small.
What other toppings work well?
I like topping it with toasted seeds, a swirl of yogurt, or a sprinkle of za’atar for extra flavor.
Conclusion
This fresh beetroot hummus is a quick, colorful, and wholesome dip that always impresses. I love how simple it is to make, yet it looks stunning on any table. Whether I’m hosting guests or just craving a healthy snack, this recipe is one I return to again and again.
