This Creamy Beet Hummus is bright pink and so, so fun to make and eat! It's a classic hummus recipe, but the addition of beets pairs so well with the lemon, chickpeas, and tahini that you'll be adding them into every batch you make from now on.
One of our very favorite snacks is hummus! We make at least a batch every week and it's a go-to for dipping, spreading, and adding to dinners. I'm firmly convinced that hummus makes every meal better! With two little girls in the house (and a preschooler who is excited about anything his big sisters are excited about!), anything pink is a huge hit. I go all out with pink foods on Valentine's Day, from our favorite Pink Smoothie Bowl to ABC Juice (apples, beets and carrots) to Creamy Pink Pasta for dinner! Since I am all about a theme, I had to add a pink snack into the rotation...and this Creamy Beet Hummus came to be! The savory, slightly sweet yet earthy beets pair so well with bright lemon, nutty tahini, and hearty chickpeas.
Creamy Beet Hummus Ingredients
This is a pretty classic hummus recipe! The only main difference is the beet, which is of course added for that incredible bright pink color and a subtle, earthy flavor that shocked me with how delicious it was.
- 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 (also called garbanzo beans) or cook them from dried. I always have chickpeas in my pantry...I go through them so fast!
- Tahini - Tahini is a paste made with sesame seeds and it adds the perfect flavor to hummus. I also use it as a nut-free base for Easy Creamy Vegan Tahini Sauce and even in my Salted Tahini Date Chocolate Smoothie!
- Lemon - You only need three tablespoons of lemon juice, which for me was one small lemon. I think freshly juiced lemon tastes best in recipes like this.
- Garlic - I used one large clove, but the beauty of making hummus at home is you can taste and adjust if you like hummus that's 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 hummus is how easy it is to make! Toss all of your ingredients into a high-speed blender and run it from low to high speed, until the hummus is smooth and creamy. If it's looking a little thick, you can add a splash of water to think it out. I like using a mini spatula to scrape down the sides to make sure everything is incorporated! Store your hummus in an airtight container for up to five days.
How to Quickly Cook Beets
Beets take a while to cook, so I make them in the Instant Pot. 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. I typically cook a couple at once to use throughout the week in hummus, grain bowls, smoothies and on salads. If you have a particularly large beet you might need to increase the time by about five minutes.
All About Chickpeas
Chickpeas (also called garbanzo beans! They're the exact same thing as chickpeas!) are so high in protein, they're 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 people on a plant-based diet.
All About Beets
Beets are low in calories and 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. Look for a vibrant red color. Beets will last a long time when stored properly, so leave one inch of the stem attached and removed 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 Beet Recipes
What to Serve with Hummus
This is the fun part! In my house, I pair hummus with almost everything. Veggies, salad, dinner bowls (like this Mediterranean Quinoa Bowl or Vegan Shawarma Quinoa Bowl)...it's all delicious with a scoop of hummus! We love using this as a snack dip with pita, crostini, raw veggies or even served on toast. It would pair perfectly with Easy Almond Flour Crackers or Easy Homemade Seed Crackers. You can use it as a spread on my Raw Rainbow Veggie Hummus Wraps to add the most cheerful splash of color! When I serve hummus as a dip I like to add a drizzle of olive oil, microgreens and Crispy Chickpeas.
More Hummus Recipes
This Creamy Beet Hummus is a classic recipe, but the addition of beets pairs makes it so good that you'll be going back for seconds!
- 1 small cooked beet, about 2.5 inches in diameter, peeled and ends trimmed*
- 1, 15-ounce can garbanzo beans (chickpeas), drained and rinsed (or 1.5 cups cooked chickpeas)
- ¼ cup runny tahini
- 1 small juicy lemon, juiced (about 3 tablespoons fresh lemon juice)
- 1 large garlic clove
- ¾ teaspoon salt
- ¼ cup crushed ice
- Place all ingredients in a high-speed blender. The beet should be cooked, peeled and cooled to room temperature. Blend from low to high speed until smooth and creamy. Add a little water to thin if. needed. You may need to stop and scrape down the sides with a mini spatula and re-blend.
- Serve immediately with pita, crostini, chips, raw veggies or on toast or in wraps.
- When serving as a dip I like to garnish with olive oil, microgreens and crispy chickpeas.
- Store leftovers in an airtight container in the refrigerator for up to five days.
*To cook my beets I typically do a couple at a time in my Instant Pot. I place the beets with the leaves removed and the skin on in the steamer basket with 2 cups water. Then I cook on manual high pressure for 18 minute (on sealed not venting). When it is finished cooking, press Off and manually release the pressure. Check that the beets are fork tender. If you have a large beet you might need to cook an additional five minutes. Once they are fork tender, allow the beets to cool before handling, then peel the skin off. Once the skin is off and the beet is at room temperature it is ready to use in this recipe.
- Prep Time: 5
- Category: Side