Beetroot Hummus

We’re amazed by the color of this delicious beetroot hummus recipe! Doesn’t it look pretty? Roasted beetroots add a twist to this quick and flavorful recipe!  It can work as a dip or healthy spread for an appetizer or a sandwich.

Beet Hummus Dip

This beet hummus is a delicious and healthy appetizer or snack that everyone can enjoy. Fall in love with its color and then swoon over that first bite.

It’s such a simple and easy recipe to throw together that you can enjoy this beetroot hummus recipe whenever the mood strikes.

This roasted beet hummus does take a little bit of patience as you wait for the beets to cook and soften but once they’re ready the rest of this dip comes together in minutes thanks to a food processor.

Red Beet Hummus

Would you say this dip is red or purple? Does it matter? With this healthy beetroot dip, you can feel good about eating your colors because you know that they’re natural and packed with incredible nutrients your body needs but in a tasty way.

Having good for you vegetables taste good too is what makes this beetroot hummus dip so incredible.

Beet Hummus Ingredients

Ingredients you’ll need for Beetroot Hummus:

  • Beets
  • Cooked chickpeas
  • Tahini paste
  • Lemon juice
  • Fresh parsley
  • Garlic cloves
  • Ground cumin
  • Salt
  • Smoked paprika
  • Olive oil
  • Filtered water

Here are some optional items to sere with your hummus:

  • Crackers
  • Slices of bread
  • Cucumber slices
  • Carrot sticks
  • Sliced red bell pepper sticks
  • Roasted cauliflower florets

For the exact amounts needed, please see the recipe card below.

Beet Hummus Recipe

How to Make Beetroot Hummus

Roast the beets

Peel your beets and remove the tips. Chop into quarter-sized pieces and then place on a baking sheet and cook at 400 degrees F for 30-35 minutes or until fork-tender. Alternatively, you can choose to steam the beets over medium heat until tender. I do not recommend boiling them.

Prepare hummus

Place all of the ingredients into a food processor and then blend until smooth. If the hummus is too thick, you can add in more water, lemon juice, or olive oil.

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Adjust the salt to taste.

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Garnish with ground cumin, sesame seeds, or fresh parsley.

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Store leftovers in an airtight container in the fridge for 4-5 days.

Beet Hummus

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Beet Hummus Serving

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FAQs

Is beet hummus good for you?

This vegan beetroot dip is very healthy and good for you. The dish is composed of healthy fats, carbs, and protein as well as fiber making it a great recipe for success.

How long does beetroot hummus last in fridge?

This beetroot hummus recipe can be kept well covered and stored in the fridge for up to a week. I recommend eating it sooner rather than later but you may find that this hummus tastes even better on day two because the flavors have had more time to mingle and meld together.

What are the benefits of beetroot?

Beetroot is a great for you a vegetable that is packed in folate which helps to control damaged blood vessels and reduce the risk of heart disease and strokes.

Can you freeze hummus?

Yes, this hummus recipe can be frozen. Place it into an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before serving.

Here are some more great hummus recipes to try soon!

Beet Hummus Dip

Beet Hummus

Yield: 3 cups
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes

We're amazed by the color of this delicious recipe! Doesn’t it look pretty? Roasted beetroots add a twist to this quick and flavorful recipe!  It can work as a dip or healthy spread for an appetizer or a sandwich.

Ingredients

  • 2 beets, roasted or steamed
  • 3 cups cooked chickpeas (= 2 cans)
  • ¼ cup tahini paste
  • ¼ cup lemon juice
  • 1 tbsp fresh parsley, chopped
  • 2 garlic cloves
  • 1 tsp ground cumin
  • ½ tsp salt
  • 1 tsp smoked paprika
  • ¼ cup olive oil
  • ¼ -⅓ cup filtered water, to adjust the thickness

To serve:

  • crackers
  • slices of bread
  • cucucber, carrot, or red bell pepper sticks
  • roasted cauliflower florets

Instructions

  1. Cook the beetroot: peel the beetroot and remove tips. To roast the beetroot, chop it into quarters and roast it at 400F for 30-35 minutes, or until fork-tender. You can also cook it in a steamer over medium heat until tender. I wouldn’t choose to boil it, as it loses its fantastic color.
  2. Place all the ingredients in a food processor and blend until smooth. If the hummus is too thick, you can add more water, lemon juice, or olive oil. Adjust salt to taste.
  3. To serve, garnish with ground cumin, sesame seeds, or fresh parsley.

Notes

Store leftovers in an airtight container in the fridge for 4-5 days.

Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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