Easy Beet Hummus

This beet hummus has a lightly sweet, earthy flavor from the beets and a beautiful, vibrant pink color. It really stands out when added to a mezze or cheese and bread platter.

If you’ve never made hummus before but enjoy it, there’s nothing intimidating about it. It takes just 10–15 minutes to prepare using canned chickpeas that are already cooked. If you have an immersion blender, you can achieve a texture that’s just as smooth and creamy as store-bought hummus. A simple food processor works well too, and I’ll share a few tips to help you get a delicious, creamy result every time.

Ingredients & How-to

To make this beet hummus dip, we are going to need cooked beets, canned or precooked chickpeas, tahini, garlic, lemon juice, olive oil, salt and black pepper.

• Beets: I’m using 3 small cooked beets, which come to about 1 cup when chopped. Both boiled and roasted work well.
• Chickpeas: I’m using a can of chickpeas, which I drain and rinse before using. You can also use dried chickpeas, just soak them overnight and cook them until soft.
• Tahini: Tahini usually comes in a jar, and the oil often separates and rises to the top. If that happens, give it a good stir with a knife or a long spoon until it becomes thick and creamy again.
• Lemon juice: Freshly squeezed lemon juice is always best. You will only need half a lemon.

For full quantities check the recipe card down below.

01. For a creamier hummus, I recommend peeling the chickpeas. After draining them, I put them in a bowl filled with water and gently rub with my hands.

02. You will start seeing all the skins floating and then just toss them away. If there are any chickpeas with skin on left, you could just rub it off with your fingers.

03. I cut the beets into smaller chunks and add them to a food processor along with the tahini, olive oil, lemon juice and garlic. For seasoning, I’m just using salt and black pepper. You could add some more spices like cumin or paprika if you like. I give them all a spin, just to break them down and combine.

04. Next, I add the chickpeas and one or two ice cubes on top. The ice cubes will add more moisture and cool down the mixture in the blender, resulting in a creamier beet hummus dip.

I start blending all the ingredients, then stop to scrape down the sides. I repeat this a few times, blending until I reach the desired texture. You could add another ice cube if the hummus is too grainy and continue blending.

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05. If you have a very powerful food processor or blender, you can achieve a super smooth hummus. Since mine isn’t professional-grade, I like to finish it off with an immersion blender for a creamier result (this step is optional).

Tips

• Add an ice cube or 2 tablespoons of cold water to the food processor to cool down the blending and get a creamier hummus.
• Start with a teaspoon of salt, and add more if needed after the hummus is blended. Some canned chickpeas have a little bit of salt already.
• If the hummus is too grainy and it’s difficult to blend add more tablespoon of water.
• For a creamier hummus, you could use an immersion blender after the food processor.
• Peeling the chickpeas might seem like a tedious step, but it will reward you with a much creamier hummus.

Serving suggestions

I like to serve this beet hummus on a plate with a drizzle of olive oil and a sprinkle of pine nuts or toasted sesame seeds on top. You can also add some chopped parsley or coriander for extra freshness and aroma.

For serving, pair it with pita bread cut into triangles or some pita chips for dipping. It’s also great as part of a mezze platter, alongside other dips, olives, veggie sticks, grapes, and cheese.

Storage

If you have any leftovers of the beet hummus, store it in the fridge in an airtight container and consume within 5-7 days. I haven’t trying freezing hummus. I believe the texture might not be great when thawed. If you do try it, let me know in the comments below how it goes.

FAQ

Why is my hummus not creamy?

Can I add any spices for more flavor