Beet Hummus

This Beet Hummus has such stunning color and amazing flavor! This healthy dip is perfect for snacking or adding to an appetizer table. 

I was first introduced to Beet Hummus by my cousin a couple of months ago. I finally got around to making it myself. The color is all from the beets and the flavor is amazing!   

Just imagine serving this hummus at your next party along with Roasted Garlic Hummus and Roasted Red Bell Pepper Hummus. Your guests will be so impressed!

Hummus is a go-to snack for me. I love packing it in my lunch along with fresh veggies. Hummus is packed with flavor, but it's also good for you. 

What type of beans do I use in this hummus recipe?

I used the usual hummus ingredients here and use garbanzo beans. However, there's been a few times when I didn't have any garbanzo beans so I used a can of white cannelini beans. Either bean works fine in this recipe.

How do I cook the beets?

For cooked beets, I peel the beets first with a vegetable peeler. Next, I quarter the beets and place in a pot of water. Boil the beets until soft. 

How do I make this hummus?

• Place beets in a food processor and blend until smooth
• Add tahini and garlic
• Add olive oil
• Add seasonings

How long can I store beet hummus?

Beet hummus can be covered and refrigerated for up to 5-7 days. 

This hummus is perfect with fresh cut veggies or baked tortilla chips.

Don't forget to PIN for later!

If you make this recipe, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my appetizer recipes!

Beet Hummus

Kathy

Super healthy beet hummus. The color is out of this world!

5 from 4 votes

Print Recipe Pin Recipe Save Saved!

Prep Time 15 mins

Total Time 15 mins

Course Condiment, Snack

Cuisine American

Servings 15 people

Calories 37 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 2 medium sized beets (cooked, cooled, and chopped)
• ▢ 1 15 oz can garbanzo beans (rinsed and drained)
• ▢ ¼ cup tahini
• ▢ 1 clove garlic (chopped)
• ▢ ¼ cup olive oil
• ▢ ¼ teaspoon salt
• ▢ ½ teaspoon red pepper flakes
• ▢ ½ teaspoon paprika
• ▢ ½ teaspoon chile powder

Instructions

 

• Place beets in a food processor. Process until large chunks are broken down.  Add beans, tahini and garlic. Process until smooth. 
• With machine running, pour in olive oil. 
• Add salt, red pepper  flakes, paprika and chile powder. 
• Remove hummus to a serving bowl. Cover and chill. Best served chilled. 

Notes

• May substitute can of garbanzo beans for a can of white beans, like cannellini beans.

Nutrition

Calories: 37kcalCarbohydrates: 1gFat: 3gSodium: 88mgPotassium: 35mgVitamin A: 75IUVitamin C: 0.6mgCalcium: 2mgIron: 0.1mg

Keyword beet hummus, beet hummus recipe, how to make beet hummus, hummus recipe, hummus with beets

Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!