Beetroot hummus stands out with its beautiful pink color and earthy flavor, that comes from the cooked beets incorporated into the traditional hummus blend.
About the beetroot hummus recipe
This pink hummus is basically your classic hummus recipe but with a creative twist.
You just toss in some cooked beets to the traditional hummus ingredients and it transforms into this beautiful dip with vibrant color, plus the beets add some earthy taste.
It is a great way to switch up your meals and it's an absolute favorite when you have people over.
You may also like our hummus with Greek yogurt and hemp seeds or our sweet pumpkin spice hummus.
This recipe is very easy and quick to make, especially if you cook the beets a day in advance.
If you are not sure how to get the beets ready for this recipe, no worries!
You've got a few great options: you can boil them, roast them, pop them in the instant pot or you can even microwave them if you are in a hurry.
If you like tangy foods, try making this hummus with our delicious quick pickled beets.
This hummus it goes well with pita chips, pita bread, and raw vegetables.
And it will look stunning on Mediterranean style charcuterie board.
You can also add it to wraps and sandwiches, and even mix it into cooked pasta as a sauce.
Ingredients
Below is the overview of simple ingredients to make this recipe. Please, see the recipe card for quantities.
- Chickpeas (garbanzo beans): I used canned chickpeas. If you have dried chickpeas, soak them overnight, then boil them in fresh water for about 1-2 hours on the stove top until tender
- Fresh beetroots: I usually buy raw beets and boil them whole the day before. You can also buy pre-cooked beets if you do not have time.
- Lemon: recommend using fresh lemon juice. Bottled one does not taste the same.
- Tahini: It is a sesame seed paste and adds a rich, nutty flavor to the dip. You can make your own by blending toasted sesame seeds with olive oil until they are creamy.
- Garlic fresh garlic: one clove is enough for a slight garlicky taste, without overwhelming the hummus.
- Extra virgin olive oil: it adds fruity notes and contributes to the creamy texture of hummus.
- Cumin: cumin adds a warm, earthy aroma and a slightly spicy, peppery taste to the dip. If you do not have the spice, just skip it.
- Salt: make sure to adjust salt to your taste, especially if you use canned chickpeas, they already have salt added to them.
Recipe directions
Below are the detailed directions on how to make this easy beet hummus.
Cook the beet: wash the beet and add it to the pot. Fill the pot with plenty of water to cover the beet completely.
Bring it to a boil and cook the beet over low-medium heat for about 30-40 minutes or until the fork goes in easily.
Let the beet cool down. Now peel it and cut it into chunks.
Add ingredients: Drain the garbanzo beans and place them in a bowl of a food processor or a blender.
Add their chunks of cooked beet, tahini, garlic clove, olive oil, a little cumin, and salt.
Make hummus. Process it for about one minute until it has a creamy consistency. If the hummus is too thick, add a little bit of cold water and blend it again.
Transfer beet hummus into a serving bowl. Optionally, you can drizzle it with olive oil and sprinkle with fresh herbs on top.
How to make the creamiest hummus
To make the creamiest hummus, you will need to peel the skins off the chickpeas.
This method is tedious and takes time, but worth it if want the creamiest hummus.
Drain and rinses canned chickpeas under cold water.
Add the beans to a large bowl and pour very warm water over them. Let the chickpeas soak for about 5-10 minutes. Soaking will loosen the skins.
Now, grab one single chickpea between your fingers and squeeze it. It should right pop out its skin. Very easy process, just takes time. Do the same with the rest.
After you peel all of the chickpeas, rinse them again under cold water. They are ready to be blended into hummus.
Note: peeling the chickpeas does not affect the taste, only the texture.
Make ahead
If you plan to make it ahead of time, simply cook the beets and store them in the fridge for up to 3 days.
It takes a few minutes to make hummus, once you have all the ingredients on hand. And it tastes much better when fresh.
As for leftovers, you can store them in the fridge in an airtight container for up to 3-5 days.
More delicious beet recipes
We love beets and get very creative with making a lot of recipes with this amazing root vegetable.
So if you have leftover beets, try one of our favorite recipes below:
- Pasta with beet sauce
- Beets risotto
- Grated raw beet salad
- Ukrainian beets and potatoes salad
- German beets salad
- Turkish beetroot dip
- Beets pancakes
- Beets waffles
Frequently asked questions
Beet hummus tastes similar to traditional hummus with a creamy texture, and savory flavors. However, adding beets makes it taste slightly earthy and sweet without overpowering other ingredients. You can adjust the amount of earthiness by adding less or more beetroot.
Yes, you can make beet hummus without tahini by substituting it with other ingredients such as almond butter, or peanut butter.
Yes, you can, although I do not recommend freezing hummus. After I froze batch of homemade hummus, it changed the texture after thawing. Good thing, that hummus takes very little time to make without much effort.
Yes, you can use canned beets. They are convenient, but it's worth noting, that their color will not be as vibrant. If you want hummus to be bright pink, use fresh beets.
📖 Recipe
Beetroot Hummus
Equipment
- 1 food processor or blender
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 small raw beet
- ¼ cup tahini
- 1 garlic clove
- ¼ cup lemon juice one lemon
- 2 tablespoon extra virgin olive oil
- ¼ teaspoon cumin
- ¼ teaspoon salt, or more to taste
Instructions
- Add the beet to the pot and fill it up with water enough to cover the beet. Bring it to a boil, cover and cook over low-medium heat for about 30-40 minutes or until tender. Let it cool down, peel and cut it into chunks. I usually cook it the day prior.
- In a food processor or a blender, add 1 can chickpeas, chopped up beets, ¼ cup tahini, 1 garlic clove, ¼ cup lemon juice, 2 tablespoon extra virgin olive oil, ¼ teaspoon cumin, and ¼ teaspoon salt.
- Process for 30 seconds, scraping the sides and the bottom of the food processor if needed. Process for another 60 seconds or until creamy and smooth. If it is too thick, add a tablespoon of cold water.
- Transfer beet hummus in to a serving bowl. You can drizzle it with some olive oil or garnish it with fresh herbs on top. Enjoy with pita chips, bread or veggies.
Notes
- If using dry chickpeas, soak them overnight in water. Then, boil them for about 2.5-2 hours or until tender.
- To make hummus even creamier, you can peel the chick peas.
- If the canned chickpeas are not very tender (it may depend on a brand), simmer them for about 10 minutes before blending.
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