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This Beet Hummus recipe results in a bright pink, creamy twist on the classic dip using roasted beets. Eat it with slices of warm pita or crudite.
If you thought I used food coloring in this creation…girl you’ve lost your mind. I would NEVER!
This hummus is all about beets. I loooove it.
What to Eat with Beet Hummus:
- Pita Bread. Super easy, just cut it up into wedges and warm it up slightly so it doesn’t seem dry.
- Pita Chips. If you want something a little crunchier, go for the pita chips.
- Vegetables. The beet flavor also pairs well with carrot and celery sticks.
How to make Beet Hummus:
- Roast the beet. Place the beet in a baking dish, add a little water, and cover with foil. Roast in the oven until the beet is fork tender.
- Peel the Garbanzo Beans. This is totally optional but if you want the most smooth hummus you need to peel the skin off the chickpeas. It’s a good thing to do while watching tv while the beet is roasting!
- Cube up the beet. Once the beet is roasted and cooled, cube it up so it blends easier.
- Make the hummus. Add the beet along with the rest of the hummus ingredients to a food processor and blend until smooth, adding beet juice as needed.
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Looking for more appetizer recipes? Here are some of my favorites:
Beet Hummus Recipe
This Beet Hummus recipe results in a bright pink, creamy twist on the classic dip using roasted beets. Eat it with slices of warm pita or crudite.
Ingredients
- 1 medium-sized beet
- 1/4 cup water
- 1 15-ounce can garbanzo beans, drained and outer skin remove (last part is optional)
- 1 garlic cloves, peeled
- 3 tablespoons tahini paste
- Juice from 1 lemon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 cup extra-virgin olive oil
- Salt to taste
Instructions
To Roast the Beets:
- Preheat the oven to 400 degrees F. Slice off the beet greens and set aside. To a small baking dish, add the beet, along with the 1/4 cup water.
- Cover the baking dish with foil and transfer to the oven to roast for 45 minutes, until the beet is tender when poked with a fork.
- Transfer the beet to a cutting board to cool; and being sure to reserve the beet juice for later use. Slice off the tops of the beet, peel it and then cube it up.
To Make the Beet Hummus:
- To the jar of a blender or food processor, add the cubed beet, garbanzo beans, garlic cloves, tahini paste, lemon juice and olive oil. Blend until smooth.
- You may need to add a splash or two of water to get it to your desired consistency. Give it a taste test and salt to taste (I added about 1 1/2 teaspoons of salt). Transfer the hummus to a serving bowl.
- I also love this hummus topped with a drizzle of olive oil and served with warm slices of pita.
Notes
Equipment:
Olive Oil Dispenser | Chef’s Knife | Food Processor
Nutrition
Calories: 191kcal | Carbohydrates: 3g | Protein: 2g | Fat: 20g | Saturated Fat: 3g | Sodium: 6mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this Recipe? Please Rate & comment below!
Just made this and so glad I did! That pink color makes me so happy and the hummus was super smooth and tasty. I was hesitant adding the cumin and coriander, since I hadn’t ever used those in hummus before, but they were perfect!
LOVED this recipe 🙂 Only thing I would change next time is use a little less cumin, maybe 1/2 teaspoon. Definitely take the time to skin the beans.
Very tasty recipe and easy to make.
I’m not a huge fan of dying everything pink or red during February either. This look beautiful and natural! Yum!
I just made this and, holy smokes, it is amazing. I could eat it by the spoonful! Thanks for a great recipe.
Woohoo!