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This simple, yet stunning and delicious beet hummus just might become one of your very favorite beet recipes! It is smooth and garlicy, slightly sweet and earthy, plus it is vegan and packed with nutrients and a great source of fiber. It is perfect for anything from a photo-worthy party appetizer to a healthy after school snack.
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Why You'll Love this Recipe
- Naturally vibrant- This gorgeous color is 100% natural from the roasted beet.
- Healthy appetizer or snack- It is vegan, gluten-free and full of fiber and plant based protein, making it a dietarily inclusive appetizer.
- Photo-worthy- Gorgeous bright color that impresses guests.
- Meal Prep- Easy to make and meal prep for everyday snack or party snack board.
Ingredients
- Roasted Beet- 1 fresh medium sized beet
- Garbanzo Beans- 1 can or 1 ยฝ cups
- Garlic- 2 whole medium sized cloves
- Lemon- Juice of ยฝ lemon
- Tahini- Tahini paste
- 2 Ice cubes
How to make this Beet Hummus Recipe
How to roast the Beet
Wrap the whole beet in tinfoil (no need to peel right now) with a drizzle of olive oil and a pinch of salt.
Roast it in a preheated 400ยฐF oven for 40 minutes, or until the beet is easily pierced with a fork.
Let it cool until it is cool enough to handle, then use a paper towel to wipe the skin off. It should come off easily!
Process in Food Processor
Add garbanzo beans, garlic, and beet to food processor and process for 1-2 minutes until it is smooth.
Add tahini and lemon juice and 2 ice cubes and keep processing until smooth. The ice cubes will cool things off and create a really creamy texture. If it is still thicker than you would like, gradually add ice water or chilled garbanzo bean juice until you are happy with the consistency.
What to Serve with Beet Hummus
This hummus is just like a traditional hummus and can be served with fresh veggies, or soft, warm pita.
You can also use it as a sandwich spread, or an addition to your favorite veggie bowl.
And of course don't forget to add it to your charcuterie or antipasto board!
Tips and Options
- The addition of a couple of ice cubes during blending adds extra incredible creaminess.
- Use freshly roasted beets for the best flavor and color.
- Peel beets after roasting for the best texture. To do this, roast the beet with the skin on and after it is roasted and cool enough to handle, use a towel to easily wipe the skin off!
- For the absolute creamiest hummus, take the skins off the garbanzo beans. If they are canned, they will slip off easily by just rubbing them together gently with your fingers. It will just take a few minutes to get them all off. If you are soaking and cooking the beans yourself, adding a little baking soda to the water when you boil them will help them come off on their own. Just rub the skins in warm water and the skins should come off without much effort at all!
- Optional toppings- You can serve this beautiful hummus as is, or if you'd like a little more texture and flavor, sprinkle some feta and pistachios on top, like in the picture at the top.
Frequently Asked Questions
Yes! To do this, soak the beans overnight, or for at least 8 hours. Then drain and rinse the beans then boil them for 45 minutes with about a teaspoon of baking soda to help the skins come off more easily. You will know they are done when they are soft and you can easily squish one. Now they are ready to be used to make hummus!
You can. I would recommend you roast the beet as the recipe calls for because it provides richer color and flavor this way, but if you aren't able to do the roasting method, you certainly can use a canned beet.
I think the technical answer is up to a week. But for the best flavor and freshness, I would recommend storing it for less than 5 days.
Almond butter is a great substitution with similar texture and flavor. You can also use plain greek yogurt for a creamier version.
More Delicious Recipes
- Greek Hummus- A traditional hummus with delicious Greek toppings.
- Cilantro Jalapeรฑo Hummus- A sweet and spicy topping on a traditional humus.
- Honey Polenta Fries with Gorgonzola Sauce- A delicious change from regular old potato fries. Drizzled with honey and served with a creamy gorgonzola sauce. Perfect for game day!
- Air Fryer Brussel Sprouts with Gochujang Glaze and Yuzu Aioli- Another mouth watering appetizer that hits all the flavors and textures.
- Roasted Rainbow Carrots with Toasted Sesame Aioli- One of my favorite sides or appetizers. Beautiful and delicious.
- Vegetable Couscous with Mint Pesto- This would be a perfect main course to accompany this beet hummus appetizer.
Check out this portfolio of other beautiful recipes!
I hope you loved this beautiful Beet Hummus! I would love to hear from you in the comments below. How did you serve it? Thank you and thank you for visiting Mollie in Montana~* โฅ๏ธ
๐ Recipe
Roasted Beet Hummus
Ingredients
- 1 medium beet
- 1 tablespoon olive oil
- 2 garlic cloves
- 1 ยฝ cups garbanzo beans (or one 15 ounce can), save ยฝ cup juice.
- ยฝ cup tahini
- 3 tablespoon lemon juice (about ยฝ juicy lemon)
- 2 ice cubes
Instructions
- Preheat oven to 400โ.
- Wash the beet and then place it on a piece of foil and drizzle it with 1 T. olive oil and a pinch of salt.
- Wrap the foil up around the beet like a little package and place it on a baking sheet. Bake in preheated oven for 40 minutes or until the beet is fork tender. While it is roasting, open the can of garbanzo beans and drain ยฝ cup of liquid and put in the fridge to chill.
- When the beet is done, set it aside to cool. When it is cool enough to handle, wipe skins off with a paper towel. They should remove easily.
- In a food processor add the garbanzo beans, garlic, and cooled beet and process for about 1 minute until it is combined and there are no big chunks.
- Add in the salt, lemon juice, tahini and 2 ice cubes and process for a minute or so, until it is smooth.
- If it is thicker than you would like, slowly add the chilled garbanzo bean juice or ice water, 1 teaspoon at a time until it has reached your desired consistency. Keep in mind that it will thicken slightly as it sits. Add salt to season it to suit your palate.Serve and Enjoy!
Notes
Notes:
- Serve as is, or sprinkle with a little crumbled feta, pistachio nuts, and a drizzle of olive oil.ย
- For the absolute creamiest hummus, remove the skins of the garbanzos. It isn't hard to do, but it does add a few extra minutes.
- If you are using canned garbanzos, place them in a bowl of water and use your fingers to rub them together. The skins should come off easily. Rinse the chickpeas and they are ready to use.
- If you are using dried garbanzos, soak them for at least 8 hours, or overnight. Then boil them for 45 minutes with a large pinch of baking soda. The baking soda will help the skins to come off easily. They are done and ready to use when you can easily squish them when you pinch them.ย
- Serve with warm pita, vegetables or crackers, or use it as a sandwich spread.
- Store in the fridge for up to 5 days.
- Enjoy!
Sandi says
I havenโt made the beet hummus recipe yet but canโt wait to try it!! Your presentation is amazing Mollie!! It will be perfect for all the Holiday festivities๐color and taste๐๐๐งโโ๏ธโค๏ธ
mollieinmontana says
Ooooooh thank you! I agree, it is beautiful with God's natural food coloring! โบ๏ธ I hope you get a chance to make it one of these days. Thank you for your kind comment! โฅ๏ธ