Sometimes, the best way to brighten up a long day is to bring a little color to the dinner table. When I first started cooking, I was always looking for recipes that felt special but didn’t require a ton of effort. This vibrant beet hummus is exactly that, a little kitchen victory that looks and tastes incredible without any of the stress.
It’s creamy, earthy, has a beautiful sweetness from the roasted beets. I promise, making this from scratch is so much easier than you think, and the result is a healthy, delicious dip that will make you feel like a kitchen pro. It’s perfect for a quick snack, a party appetizer, or even as a colorful spread on a sandwich.
Why You’ll Love This Foolproof Beet Hummus
I’ve tested this recipe over and over to make sure it’s as simple and delicious as possible. It’s one of my go-to recipes when I want something that feels a little fancy but is secretly very easy.
- Ultra-Creamy Texture: I’ll share my secret for getting that silky-smooth, restaurant-quality texture right at home. It’s a simple trick that makes a world of difference.
- Stunning, Vibrant Color: That gorgeous magenta color comes naturally from the beets. It’s an instant showstopper on any table and makes even a simple plate of veggies look amazing.
- Incredible Flavor: The combination of sweet roasted beets, earthy tahini, bright lemon, and a hint of garlic is just perfect. It’s a complex flavor that is so satisfying.
- Healthy & Wholesome: Packed with fiber, protein, and nutrients, this is a snack you can feel great about eating and serving to your family.
Choosing & Prepping Your Beets for the Best Beet Hummus
The key to amazing beet hummus starts with great beets. Look for small to medium-sized beets that feel firm and heavy for their size, with smooth, unblemished skin. If the greens are still attached, they should look fresh and not wilted.
While I love roasting beets for the deep, concentrated flavor it brings, there are a few ways to cook them. Each method affects the final flavor and texture slightly.
| Preparation Method | Pros | Cons |
|---|---|---|
| Roasting | Deepens the beet’s natural sweetness and creates a rich, earthy flavor. My preferred method! | Takes the longest (45-60 minutes). |
| Boiling | Faster than roasting and very simple. | Can result in a slightly water-logged texture and less intense flavor. |
| Steaming | A good middle ground. It’s faster than roasting and retains more flavor than boiling. | Flavor is not as deep or concentrated as with roasting. |
No matter how you cook them, remember to wear food-safe gloves when you peel the beets! This little tip will save your hands from getting stained that beautiful pink color.
Ingredients for Your Perfect Beet Hummus
- 1 small-medium beet (~5 ounces or 140g) (Note 1)
- 1 (15-ounce/425g) can chickpeas, drained and rinsed (Note 2)
- 1/4 teaspoon baking soda
- Heaping 1/3 cup (90g) good-quality tahini (Note 3)
- 1 large lemon, zested and juiced (~ 3 TBSP juice) more as needed
- 3 garlic cloves, chopped
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1 heaping teaspoon kosher salt
- Freshly cracked black pepper
- ½ tablespoon extra virgin olive oil (optional, for richness)
- Extra virgin olive oil, for serving
- 1 tablespoon Za’atar (optional; store-bought or homemade, see Note 4)
- Chopped flat-leaf parsley, for serving
- Homemade toasted pita chips, warm pita or flatbread, crackers, or crudités (see Note 5)
A quick note on tahini: choosing a good-quality brand makes a huge difference. Look for one that is smooth, runny, and not too bitter. It should taste nutty and rich, not astringent.
Step-by-Step Instructions to Make Beet Hummus
- Prep the beet(s). Preheat the oven to 425°F/218°C. Trim off any beet greens and most of their attached stalks (leave some of the stalk intact to prevent beets from “bleeding” in the oven). If the beets have any skinny tails, don’t trim them, as it results in less juicy beets. Wash and scrub the beets.
- Roast the beet(s). Rub beets with a bit of olive oil so they have a thin coating. Transfer to an ovenproof baking dish or ovenproof pan for which you have a tight-fitting lid. Add ½ cup (120 mL) water, and cover tightly with foil or the lid. Roast for 45 to 60 minutes, or until fork-tender (medium-sized beets usually take 60 minutes; small beets 45 minutes). While still warm but not hot, run the beets under cool water and peel off the skins (they’re easier to peel when warm). Wear food-safe gloves to avoid temporarily staining your hands. Cut the stems off and discard. Roughly chop the beets.
- Simmer the chickpeas. Add the drained and rinsed chickpeas to a saucepan, cover with an inch or two of water, and add 1/4 teaspoon baking soda. Bring to a boil over high heat, then reduce the heat to maintain a rapid simmer for 20 minutes, or until the chickpeas start falling apart.
- Drain and rinse cooked chickpeas. Remove any loose skins, but no need to peel the rest. Transfer chickpeas to a food processor or small-capacity high-powered blender (Note 6). Blend for 1 to 2 minutes until you have a smooth puree, scraping down the sides as you go.
- Blend the hummus. Add the cooked beet, tahini, 2 teaspoons lemon zest, all of the lemon juice, garlic, cumin, coriander, ½ heaping teaspoon kosher salt, and pepper to taste. Add the olive oil for a richer mouthfeel. Blend until smooth, scraping down the sides with a silicone spatula as you go. Check the consistency. To make it a bit looser, add 1 tablespoon of ice water and blend again. If you prefer a thicker texture, omit.
- Taste and adjust. Once you reach your desired texture, taste for seasonings, adding more salt, lemon zest, lemon juice, garlic, or cumin/coriander as needed.
- Serve. Transfer the hummus to a large plate and use the back of a spoon to make waves or to make a well in the center. Drizzle with olive oil in the well and garnish with Za’atar if using, cilantro or parsley, and a pinch of flaky salt.
Aisha’s Top Tips for Silky Smooth Beet Hummus (and Troubleshooting!)
My biggest goal with hummus is getting that incredibly creamy texture, and I have a few tricks that I swear by. First, simmering the chickpeas with a little bit of baking soda is a game-changer. The baking soda helps break down the skins, making the chickpeas super soft and easy to blend into a smooth paste.
Another tip is to use a tablespoon of ice-cold water while blending. This might sound strange, but it helps create a lighter, almost whipped texture. The cold water reacts with the tahini, making the hummus fluffier and creamier. If your hummus seems too thick, just add a little more ice water, one tablespoon at a time, until it’s perfect.
Troubleshooting Common Issues:
- Grainy Hummus? This usually means the chickpeas weren’t blended enough or weren’t soft enough to begin with. Make sure to simmer them until they are falling apart, and then blend the chickpeas on their own for a full minute before adding other ingredients. A high-powered blender will give you a smoother result than a standard food processor, but both can work.
- Bitter Taste? Sometimes, the tahini can be the culprit. If your hummus tastes a bit bitter, a squeeze of extra lemon juice or a tiny pinch of salt can help balance it out.
- Too Thick or Too Thin? This is an easy fix! For thicker hummus, simply omit the ice water. For thinner hummus, add more ice water, one tablespoon at a time, until you reach the consistency you like.
Beyond the Basic: Creative Beet Hummus Flavor Twists
Once you have the basic recipe down, it’s so much fun to play with the flavors. This beet hummus is a wonderful canvas for your own creativity.
- Spicy Beet Hummus: For a little kick, blend in 1-2 teaspoons of harissa paste or a generous pinch of red pepper flakes. Start with a little and add more to taste.
- Herbed Beet Hummus: Fresh herbs add a wonderful brightness. Try adding a handful of fresh dill or mint to the food processor along with the other ingredients. It’s a beautifully fresh combination.
- Smoky Beet Hummus: For a deeper, smokier flavor, add ½ teaspoon of smoked paprika when you add the other spices. It complements the earthy beet flavor so well.
How to Serve Your Vibrant Beet Hummus
Of course, this hummus is fantastic with warm pita bread or crunchy pita chips, but don’t stop there! I love finding new ways to enjoy it.
It’s a wonderful dip for fresh veggies like cucumber slices, carrot sticks, bell pepper strips, and cherry tomatoes. I also love using it as a healthy and flavorful spread on sandwiches or wraps instead of mayo. You can even dollop a big spoonful into a grain bowl with quinoa, roasted vegetables, and some feta cheese for a satisfying lunch.
Storing Your Homemade Beet Hummus
Your fresh beet hummus will stay delicious in the refrigerator for up to 5 days. Just store it in an airtight container. I like to drizzle a thin layer of olive oil on top before sealing the container; this helps keep it fresh and prevents it from drying out.
You can also freeze it! The texture might be slightly less creamy upon thawing, but it’s still very good. Just place it in a freezer-safe container, leaving a little space at the top for it to expand. Let it thaw in the refrigerator overnight and give it a good stir before serving.
Frequently Asked Questions About Beet Hummus
Can I use store-bought cooked beets instead of roasting fresh beets?
Yes, absolutely! This is a great shortcut. Look for pre-cooked, vacuum-sealed beets (not pickled ones). Just chop them up and add them to the food processor as directed.
Do I have to simmer the chickpeas or can I just use chickpeas straight from the can?
You can use them straight from the can, but simmering them with baking soda is my secret for the creamiest hummus. It makes a huge difference in the final texture, so I highly recommend not skipping this step if you have the time.
What tahini brands do you recommend?
I look for brands from the Middle East, as they tend to be smoother and more authentic. Soom, Baron’s, and Al Arz are some great options you can often find online or in specialty stores.
How do you store beet hummus?
Store it in an airtight container in the refrigerator for up to 5 days.
Can you freeze hummus?
Yes! It freezes well for up to 3 months. Thaw it in the fridge and stir well before serving. You may need to add a splash of water or lemon juice to liven it up.
What type of beets are best for color/flavor?
Standard red beets are perfect for this recipe. They give that beautiful, deep magenta color and sweet, earthy flavor.
Can I make this oil-free / low-fat?
You can omit the optional ½ tablespoon of olive oil in the hummus itself. Tahini is essential for the flavor and texture, but you can serve it without the final drizzle of olive oil on top.
How to adjust thickness for different uses?
For a thicker dip, use less or no ice water. For a thinner, sauce-like consistency (great for drizzling on bowls), add more ice water until you get the texture you want.
What are quick shortcuts if I don’t have time to roast beets?
Using store-bought pre-cooked beets is the best shortcut. It saves you about an hour of prep and roasting time.
Conclusion
I hope you feel excited and confident to try this beautiful beet hummus. It’s one of those recipes that proves that simple, wholesome ingredients can create something truly special. There’s so much joy in making something delicious from scratch, especially when it’s this easy and rewarding.
I would absolutely love to see your creations! If you make this recipe, please leave a comment below and let me know what you think. And if you put your own creative spin on it, I want to hear all about it! Share a photo on social media and tag me at #AishaRecipes—it makes my day to see what you’re cooking up in your kitchen.
beet hummus
Ingredients
Equipment
Method
- Preheat oven to 425°F/218°C. Trim beet greens and stalks, then wash and scrub the beets thoroughly.
- Rub beets with olive oil, place in a lidded baking dish with ½ cup (120 mL) water, and roast for 45-60 minutes until fork-tender. Once warm, peel skins under cool water (wear gloves to prevent staining), cut off stems, and roughly chop the beets.
- Add drained and rinsed chickpeas to a saucepan, cover with water, and add ¼ teaspoon baking soda. Bring to a boil, then simmer for 20 minutes until chickpeas begin to fall apart.
- Drain and rinse the cooked chickpeas, removing any loose skins, then transfer to a food processor or high-powered blender and blend for 1 to 2 minutes until smooth, scraping down the sides.
- Add chopped beet, tahini, lemon zest, lemon juice, garlic, cumin, coriander, ½ heaping teaspoon kosher salt, pepper, and the optional ½ tablespoon olive oil to the food processor. Blend until smooth, scraping down sides, and add 1 tablespoon of ice water if a looser consistency is desired.
- Once desired texture is reached, taste and adjust seasonings, adding more salt, lemon, garlic, cumin, or coriander as needed.
- Transfer the hummus to a plate, create a well or waves with a spoon, drizzle with olive oil, and garnish with optional Za’atar, parsley, and a pinch of flaky salt.
