Why You’ll Love The Best Healthy Beet Hummus Recipe
This beet hummus is nutritious, easy to make, and full of bold flavor. It’s naturally colorful without any artificial ingredients and makes a beautiful addition to any table. The combination of earthy beets, creamy chickpeas, and tangy lemon creates a balanced dip that tastes just as good as it looks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Large beet
- Cooked chickpeas
- Lemon juice
- Tahini
- Olive oil
- Garlic clove
- Sea salt flakes
- Ground cumin
- Ice cubes or ice water
Directions
Start by cooking the beet. Cut the stems about 1 inch from the top and rinse the beet thoroughly. Place it in a pot of boiling water, reduce to a simmer, cover, and cook for 30 to 40 minutes or until fork-tender.
Drain the beet and transfer it to a bowl of ice water to stop the cooking process and cool it quickly. Once cooled, peel away the skin using your fingers.
Add the cooked chickpeas, beet, lemon juice, tahini, olive oil, garlic clove, salt, cumin, and ice cubes to a high-speed blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.
Transfer the hummus to the refrigerator and chill until slightly firm. Before serving, add your favorite toppings such as chopped pistachios, lemon zest, herbs, or an extra drizzle of olive oil.
Servings and timing
This recipe makes 11 servings.
Total time: 30 minutes
Variations
Try roasting the beet instead of boiling it for a deeper, sweeter flavor. Add a pinch of chili flakes for some heat or blend in fresh herbs like parsley or dill for extra freshness. You can also swap the chickpeas for white beans for a slightly different texture.
Storage/Reheating
Store beet hummus in an airtight container in the refrigerator for up to 5 days. Stir before serving if any separation occurs.
This hummus can also be frozen for up to 2 months. Thaw in the refrigerator overnight and stir well before serving.
Since hummus is served cold, reheating is not necessary.
FAQs
Can I use canned beets instead of fresh beets?
Yes, canned cooked beets can save time. Just drain them well before blending.
Do I need to peel the beet before cooking?
No. It is easier to peel after cooking because the skin slips off more easily.
Can I make this without tahini?
Yes, but the hummus will lose some creaminess and nutty flavor. You can substitute with Greek yogurt or sunflower seed butter.
Why do you add ice cubes?
Ice cubes help create a lighter, smoother, and fluffier texture while blending.
Can I roast the beet instead of boiling it?
Absolutely. Roasting gives the beet a sweeter and richer flavor.
What should I serve with beet hummus?
Serve it with pita bread, crackers, fresh vegetables, sandwiches, or grain bowls.
Is beet hummus healthy?
Yes. It contains fiber, protein, healthy fats, and nutrients from both chickpeas and beets.
Can I make this recipe ahead of time?
Yes. The flavor actually improves after chilling for a few hours in the refrigerator.
How do I make the hummus smoother?
Blend for longer and scrape down the sides often. Using ice water also helps create a silky texture.
Can I use dried chickpeas?
Yes. Cook them until very soft before blending for the best texture.
Conclusion
This healthy beet hummus recipe is creamy, flavorful, and visually stunning. It’s a nutritious dip that’s easy to prepare and perfect for entertaining, meal prep, or healthy snacking. Once you try it, it may become your new favorite hummus variation.
