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 used garbanzo beans. However, there's been a few times when I didn't have any garbanzo beans so I used a can of white cannellini beans. Either bean works fine in this recipe.
This is a perfect time to use your home canned beans!
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 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.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my appetizer recipes!
Listen to the podcast episode on making beet hummus!
Beet Hummus
Equipment
Ingredients
- 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
- ½ teaspoon red pepper flakes
- ½ teaspoon paprika
- ½ teaspoon chile powder
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Place beets in a food processor. Process until large chunks are broken down. Add beans, tahini and garlic. Process until smooth.2 medium sized beets, 1 15 oz can garbanzo beans, ¼ cup tahini, 1 clove garlic
- With machine running, pour in olive oil.¼ cup olive oil
- Add salt, red pepper flakes, paprika and chile powder.½ teaspoon red pepper flakes, ½ teaspoon paprika, ½ teaspoon chile powder, ¼ teaspoon salt, ⅛ teaspoon pepper
- Place 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.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Fred G says
Bright color and taste
Ashley@CookNourishBliss says
Gah the color of beet hummus gets me EVERY SINGLE TIME. So pretty! We adore hummus at our house - I need to whip up a batch of this!
Kathy says
I agree! The color is amazing and so is the taste!
Miriam - londonkitchendiaries.com says
The colour is just amazing and such a healthy dip too - have to give it a try!
Kathy says
It's a fun and healthy dip to make! You just can't go wrong with it.
Dawn - Girl Heart Food says
This is absolutely gorgeous! I love that colour!!! It definitely pops! I'm pretty sure I could eat the whole bowl of this 😉
Kathy says
I suppose you could grab a spoon! 🙂
annie@ciaochowbambina says
Who can resist food that's this pretty? Or delicious?! I love beet hummus! And am so happy my CSA is doing a great job in the beet department! Beautiful photos, Kathy!!
Kathy says
Thanks, Annie!
David @ Spiced says
I've heard of using beets in hummus, but I've never done it myself...at least not yet. But the color is amazing! And I can see how this would be a super healthy lunch (and it would be easy to pack, too). Laura loves beets, so maybe I'll whip up a batch of this for her to take to lunch next week. Thanks for the idea...and gorgeous photos, my friend!
Agness of Run Agness Run says
I love hummus, but I've never prepared one from beets, Kathy! Loved the idea of this healthy dish!
Supriya Kuttty says
The color of this recipe is really stunning & the texture also. Beetroot is really very healthy and beneficial for human body. Great for lunch, Breakfast with some veggies or rolls. Thanks for sharing this recipe with us. Loved it completely. Best wishes and Regards.
Kathy says
There's nothing better than delicious food that's good for you!
Karl @ Healthy Kreation says
You are right when you say the colour is amazing. Just that alone makes this so appealing. Thanks for sharing.
Kathy says
The color has wowed everyone and it's all from the beets!
Nicoletta @sugarlovespices says
The color is stunning! And so is the texture! I agree, it is so good and good for you. Great for lunch with some veggies and pita or crackers on the side.
Kathy says
I took some to work this week and it was so great! I also threw some in the freezer to use later.
monika says
what size can of chickpeas? we all use different products...
or...how many cups of cooked beans?
Kathy says
Thanks for asking! I used a 15 ounce can which is approximately 1 3/4 cups of beans. I've updated the recipe!
karrie @ Tasty Ever After says
I've got a bunch of beets in the refrigerator from my organic CSA and need to use some up in this recipe! Love the color so much 🙂 I'm going to try it with the white cannelini beans too!
Kathy says
How lucky to receive a weekly delivery of fresh produce! You will enjoy this beet hummus.