Not only is this beet hummus so fun to serve to guests due to its bright pink color, it is also so delicious! Simply combine cooked beets, tahini and canned chickpeas with lemon juice and blend until silky smooth. This results in a thick and creamy beet hummus that is perfect served with pita, raw veggies or chips.
One of our very favorite snacks is hummus! We make at least a batch every week as it's a go-to option for vegan dips and spreads. I'm firmly convinced that hummus makes every meal better!
The beauty of homemade hummus is that you can feature seasonal ingredients to vary it up - think creamy lemon parsley hummus or this must-try cilantro jalapeño hummus.
No feature ingredient is more noticeable though than beets!
With two little girls in the house, anything pink is a huge hit, especially on Valentine's Day. So in addition to ABC juice (apples, beets and carrots) and creamy pink pasta, this red beet hummus is a must-add to the rotation for delicious pink recipes. The savory, slightly sweet yet earthy beets pair beautifully with bright lemon, nutty tahini and hearty chickpeas.
Creamy Beet Hummus Ingredients
This is a pretty classic hummus recipe using simple ingredients. The only main difference is the beet, which is of course added for that incredible bright color and a subtle, earthy flavor that shocked me with how delicious it was. See the recipe card for quantities.
- Beet - I used a beet that was about 2.5 inches in diameter, peeled with the ends trimmed. The beet should be cooked, peeled and cooled to room temperature before you put it in the blender.
- Chickpeas - Drain and rinse one can of chickpeas (or you can cook dried chickpeas).
- Tahini - Tahini is a paste made from ground sesame seeds and it adds the perfect flavor to hummus. I also use it as a nut-free base for an easy creamy vegan tahini sauce.
- Lemon - You only need three tablespoons of fresh lemon juice, which for me was from one small lemon.
- Garlic - I used one large fresh garlic clove, but the beauty of making your own hummus is you can taste and adjust if you want it more garlicky!
- Salt - Start with a little, then taste and adjust!
- Crushed ice - This is my hummus secret ingredient! The ice shards act as miniature bonus blades in the blender and make your hummus smoother and even a bit fluffy. It's magic!
How to Make Creamy Beet Hummus
One of the best things about beetroot hummus is how easy it is to make!
Toss all of your ingredients, including the pre-cooked beets, into a high-speed blender and run it from low to high speed, until the hummus is smooth and creamy. That's it!
If it's looking a little thick, you can add a splash of water to thin it out. I like using a mini spatula to scrape down the sides to make sure everything is incorporated.
Store leftover beet hummus in an airtight container for up to five days.
Garnishes for Beet Hummus
Top this vegan beet hummus with your favorite garnishes. Some ideas are:
- olive oil
- fresh herbs
- pine nuts
- lemon zest
- black pepper
How to Cook Beets
Cook Beets Quickly using the Instant Pot
Fresh beets can take a while to cook, so I often make them in the Instant Pot to save time. Leave the skins on (remove the leafy greens from the top, though!) and use the steamer basket with 2 cups of water.
Cook them on manual high pressure for 18 minutes, then release the steam and let the beets cool before you peel the skins off. They’ll slide off easily, and then you can let them cool to room temperature before using them in this hummus recipe. If you have a particularly large beet you might need to increase the time by about five minutes.
Roast Beets in the Oven
Roasted beets require a little more effort but are still easy to do. Preheat the oven to 425 degrees F. Scrub off any debris from the raw beet, then peel and chop into 1-inch chunks.
Place the beets in a cast iron skillet (or baking sheet) and toss with extra virgin olive oil and salt. Roast for 35 minutes, tossing them after 20 minutes. Remove from the oven and allow to cool before adding to the blender.
I typically cook a couple red beets at once to use throughout the week in hummus, grain bowls, smoothies and salads.
Why Eat Chickpeas?
Chickpeas (also called garbanzo beans) are high in protein and the perfect pantry staple for vegans. As a legume, chickpeas also contain fiber, complex carbs and folic acid. Plus, they are low in fat and contain no cholesterol! These truly are an incredible source of nutrition for those on a plant-based diet.
Why Eat Beets?
Beets are low in calories, an excellent source of folate and a good source of potassium, vitamin C and dietary fiber.
Look for round, firm and smooth beets with non-wilted leaves and a vibrant red color in the grocery store.
Beets will last a long time when stored properly, so leave one inch of the stem attached and remove the rest of the leaves, then store in a bag in the refrigerator for up to three weeks. Wash your beets well before using; they’re grown underground, so they need a good scrubbing!
More Delicious Beet Recipes
What to Serve with Hummus
This is the fun part! In my house, I pair hummus with almost everything - my favorite veggies, salads, dinner bowls (like this Mediterranean quinoa bowl or vegan shawarma quinoa bowl)... it's all delicious with a scoop of hummus!
We also love serving hummus as a healthy snack with pita chips, crostini, raw veggies or even served on toast. It pairs perfectly with almond flour crackers or homemade seed crackers.
You can also use it as a spread on my raw rainbow veggie hummus wraps to add the most cheerful splash of vibrant color!
When I serve hummus as a dip I like to add a drizzle of olive oil, microgreens and crispy chickpeas.
Homemade Beet Hummus with Lemon and Tahini
- Total Time: 5 minutes
- Yield: 6
- Diet: Vegan
Description
Not only is this beet hummus so fun to serve to guests due to its bright pink color, it is also so delicious! Simply combine cooked beets, tahini and canned chickpeas with lemon juice and blend until silky smooth. This results in a thick and creamy beet hummus that is perfect served with pita, raw veggies or chips.
Ingredients
- 2 small beets (red or golden beets), about 2.5 inches in diameter, peeled, ends trimmed (cooked and cooled to room temperature and then skin removed) [see notes for how to cook]
- 1, 15-ounce can chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
- ¼ cup runny tahini
- 1 lemon, juiced (about 3 tablespoons fresh lemon juice)
- 1 large garlic clove
- ¾ teaspoon salt
- ¼ cup ice water
Instructions
- Add all ingredients to a high-speed blender and blend from low to high until smooth and creamy. This hummus can be made in a food processor or blender (the blender gives it an extra-smooth texture).
- Taste and adjust as needed. Add more lemon juice for brightness, tahini for richness, salt for flavor, or ice water to thin it out.
- Scrape down the sides if needed and blend again briefly to make sure everything is fully incorporated.
- Transfer to a serving dish and garnish as desired. For a classic touch, use the back of a spoon to create a well in the center and drizzle with high-quality extra virgin olive oil. Enjoy immediately or store in an airtight container in the fridge for up to 5 days.
Notes
To cook your beets, you can either boil or pressure cook them:
- Boil Method: Place beets in a pot, cover with water, and boil on the stovetop until fork tender — about 20–30 minutes depending on their size.
- Instant Pot Method: Add 2 cups of water to your Instant Pot and place the beets (skin on, stems removed) in the steamer basket. Cook on manual high pressure for 20 minutes (make sure the valve is set to sealed). Once done, press Off and manually release the pressure. Check for fork tenderness — if needed, cook large beets for an additional 5–10 minutes.
Let the cooked beets cool, then rub off the skins and bring them to room temperature before using in this recipe.
- Prep Time: 5
- Category: Side
Jenny says
Great recipe!
Elaine Gordon says
Thank you so much, Jenny!