Appetizer/ snack/ Vegetarian

Beet Hummus

September 3, 2017 (Last Updated: June 16, 2020)

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

Fresh cut vegetables on a plate and a bowl of bright pink hummus in the background.

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!   

Beet hummus served on a white plate with chips and veggies.

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. 

Beet Hummus served with fresh cut veggies and chips.

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!

A bowlful of bright pink beet hummus.

If you make this recipe, Iโ€™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!

Bright pink hummus in a white bowl with a spoon.

Beet Hummus

Kathy
Super healthy beet hummus. The color is out of this world!
5 from 4 votes
Prep Time 15 mins
Total Time 15 mins
Course Condiment, Snack
Cuisine American
Servings 15 people
Calories 37 kcal

Ingredients
  

  • 2 medium sized beets (cooked, cooled, and chopped)
  • 1 15 oz can garbanzo beans (rinsed and drained)
  • 1/4 cup tahini
  • 1 clove garlic (chopped)
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon paprika
  • 1/2 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?Leave a comment and let me know what you think.

 

 

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21 Comments

  • Reply
    Miriam - londonkitchendiaries.com
    September 7, 2017 at 7:32 am

    The colour is just amazing and such a healthy dip too – have to give it a try!

    • Reply
      Kathy
      September 10, 2017 at 8:12 am

      It’s a fun and healthy dip to make! You just can’t go wrong with it.

  • Reply
    Dawn - Girl Heart Food
    September 5, 2017 at 7:31 am

    5 stars
    This is absolutely gorgeous! I love that colour!!! It definitely pops! I’m pretty sure I could eat the whole bowl of this ๐Ÿ˜‰

    • Reply
      Kathy
      September 10, 2017 at 8:31 am

      I suppose you could grab a spoon! ๐Ÿ™‚

  • Reply
    [email protected]
    September 5, 2017 at 6:35 am

    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!!

    • Reply
      Kathy
      September 10, 2017 at 8:37 am

      Thanks, Annie!

  • Reply
    David @ Spiced
    September 5, 2017 at 5:22 am

    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!

  • Reply
    Agness of Run Agness Run
    September 4, 2017 at 6:22 am

    I love hummus, but I’ve never prepared one from beets, Kathy! Loved the idea of this healthy dish!

  • Reply
    Supriya Kuttty
    September 4, 2017 at 5:22 am

    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.

    • Reply
      Kathy
      September 4, 2017 at 6:17 am

      There’s nothing better than delicious food that’s good for you!

  • Reply
    Karl @ Healthy Kreation
    September 3, 2017 at 4:31 pm

    5 stars
    You are right when you say the colour is amazing. Just that alone makes this so appealing. Thanks for sharing.

    • Reply
      Kathy
      September 4, 2017 at 5:10 am

      The color has wowed everyone and it’s all from the beets!

  • Reply
    Nicoletta @sugarlovespices
    September 3, 2017 at 2:17 pm

    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.

    • Reply
      Kathy
      September 3, 2017 at 2:33 pm

      I took some to work this week and it was so great! I also threw some in the freezer to use later.

  • Reply
    monika
    September 3, 2017 at 11:08 am

    what size can of chickpeas? we all use different products…
    or…how many cups of cooked beans?

    • Reply
      Kathy
      September 3, 2017 at 11:26 am

      Thanks for asking! I used a 15 ounce can which is approximately 1 3/4 cups of beans. I’ve updated the recipe!

  • Reply
    karrie @ Tasty Ever After
    September 3, 2017 at 9:50 am

    5 stars
    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 ๐Ÿ™‚ I’m going to try it with the white cannelini beans too!

    • Reply
      Kathy
      September 3, 2017 at 2:32 pm

      How lucky to receive a weekly delivery of fresh produce! You will enjoy this beet hummus.

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