Bright and delicious Beet Hummus Recipe made with beets, chickpeas, tahini, lemon, and garlic. Enjoy with warm pita bread and fresh crunchy veggies!
Beautiful Beet Hummus Recipe
This was the first hummus recipe I shared here on this blog. Circa 2017, I had just discovered beets and was determined to include them with every meal. Not such a bad thing since beets are super good for you (source).
Now, I know, some of you strongly dislike beets. And that’s totally ok. But for others of you, maybe you have no idea what beets are? Or if you’ll even like them. I mean, I was that person who sat through 9 seasons of The Office listening to Dwight talk all about his beet farm all while having no idea what a beet even was.
Adding beets to hummus (or a smoothie) is an excellent way to get started with beets! In addition to being absolutely delicious, this dreamy beet hummus is:
Full of healthy plant-based protein and fiber.
Ready in just 5 minutes.
Delicious with crackers, pita bread, avocado toast, crunchy veggies…
Still not convinced? You’ll love this classic hummus recipe.
Ingredients in Beet Hummus
- Cooked beets (boiled or roasted)
- Cooked chickpeas (canned or cooked from dry)
- Olive oil
- Lemon zest and lemon juice
READ MORE: Instant Pot chickpeas (no soaking required)!
How to Make Beet Hummus
I always make my hummus using a food processor. If you don’t have a food processor at your disposal, a blender will also work.
Start by adding the peeled and cooked beets to the bowl of a large food processor. Process until small little bits remain.
Add the remaining ingredients (cooked chickpeas, tahini, lemon juice and lemon zest, garlic, and a pinch of salt) to the bowl and process until smooth, scraping down the sides with a rubber spatula if necessary (approximately 2-3 minutes). Remove the lid and add the olive oil. Continue to process until smooth and creamy. Season to taste (I usually like to add a little extra salt or tahini).
Transfer the hummus to a bowl and serve garnished with a drizzle of olive oil, pine nuts, sesame seeds, and fresh chopped parsley, if desired.
Store any leftover beet hummus in a sealed container in the refrigerator for up to 4-5 days.
READ MORE: Can you freeze hummus?
More Beet Recipes,
If you try making this Beet Hummus Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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Beet Hummus Recipe
- Add the beets to the bowl of a large food processor. Process until small little bits remain.
- Add the remaining ingredients (except for the olive oil and garnishes) to the bowl and process until smooth, scraping down the sides with a rubber spatula if necessary (approximately 2-3 minutes). Add the olive oil and continue to process until fully incorporated. Season to taste (I usually like to add a little extra salt or tahini).
- Transfer your prepared beet hummus to a bowl and serve garnished with a drizzle of olive oil, pine nuts sesame seeds, and fresh chopped parsley, if desired.
- This hummus recipe is delicious serve with veggies, pita bread, on sandwiches, and pizza. Enjoy!
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)