Beet hummus is lusciously creamy! Made with healthy ingredients like cooked beets, chickpeas, and tahini…this pure pink hummus recipe can dress up any table (great for parties).
Any day is a good day to eat beet hummus.
Why? It’s good for you, filling, and the vibrant color makes me feel like I’m fueling up with the best sort of energy.
This hummus is bright pink! And you know the rule…everything pink tastes better.
It’s not just for show either, the color is result of the high amounts of Betalain pigments.
These Betalains help to reduce inflammation and protect the liver. They also have been found to promote anticancer and antioxidant activity.
Before mixing up your own batch, here are a few things you should know about this beet hummus recipe from the get-go…
- It is colorful, vibrant, and extra creamy.
- It is lemony and garlicky.
- It is full of minerals and vitamins.
- It is ready in 30 minutes max (10 if you already have cooked beets).
I guess this is what happens when you combine 2 earthy flavors and other hummus-perfect ingredients.
Keep reading to learn more and get the recipe…
IS BEET HUMMUS GOOD FOR YOU?
Oh yes – beet hummus is full of nutrients, making it great for you and a superb addition to your plate.
The chickpeas in hummus provide fiber, protein, and have nutrients like manganese and folate. Beets have the betalains we mentioned and are a great source of potassium. Tahini, made from nutritional sesame seeds and olive oil, provides the final touch of healthiness.
Here’s just a tad more about the betalains in beets because they also…
- Contain fiber that can reduce bad cholesterol in the body.
- Contain carotenoids, which do the same thing as fiber.
- Protect your organs against toxins.
But wait! There’s more…
WHY ARE BEETS GOOD FOR YOU?
Beets are good for you in so many ways. Packed with all the nutrients you can think of, they’re great for prenatal diets, and are low in calories. They can also help fight inflammation and boost your immune system.
You might think that people exaggerate the health benefits of beets but beets are actually underrated!
The beetroot is also a great source of potassium, vitamin B2, folate, and manganese.
Beets are starting to sound pretty great, right?
HOW TO MAKE BEET HUMMUS
To make beet hummus you simply add all the ingredients into the food processor and blend…
– Drum roll –
Beet hummus = DONE.
Seriously, learning how to make beet hummus couldn’t be easier.
I make my dip in the food processor but it would whip up well in the blender, too. Just be careful to not overblend so your beet hummus stays thick and creamy (and perfectly dippable).
I like to serve it with my easy homemade baked pita chips or olive oil and herb crackers. It’s also great on a healthy meat and cheese platter as a bright pink show stopper!
BEET HUMMUS RECIPE INGREDIENTS
Combine the following for your own delicious batch:
- Chickpeas: Chickpeas are full of fiber and protein, making them an awesome addition to this hummus.
- Beets: Cooked beets also give this recipe a fiber boost, benefiting your digestive system.
- Lemon zest and lemon juice: These ingredients add zing!
- Tahini: Tahini is made with sesame seeds, which are known to have antioxidant properties.
- Spices: Cumin, garlic, and sea salt give terrific flavor!
- Feta cheese: You’ve got to love feta for garnish.
- Parsley: This herb adds the perfect finishing touch.
*Fresh lemons and lemon zest are much preferred over store-bought lemon juice for flavor.
**Change up the garnish if you like. Pine nuts are yummy, as are salt flakes and paprika.
HOW TO COOK AND PREPARE BEETS
Follow along to learn how to cook and prepare beets for this hummus recipe.
Basically, you have 2 options: (1) boiling/steaming and (2) roasting.
How to boil beets:
- Wash the beets thoroughly under water.
- Place them into a saucepan.
- Cover with water.
- Bring water to a boil.
- Simmer for 10-12 minutes on high heat.
- When beets are tender, drain and let them cool.
- Peel the beets with a paring knife or a vegetable peeler.
How to prepare beets by roasting them:
- Peel and cut the beets into wedges. Approximately 1/2 inch wedges.
- Line a baking sheet with foil.
- Place the wedges on the baking sheet.
- Fold the foil around the beets.
- Roast for up to 30 minutes until beets are tender.
No need to peel them before cooking — in fact, the skin will be much easier to remove once the beet is cooked and tender.
IS HUMMUS BETTER WITH OR WITHOUT TAHINI?
I think hummus is better with tahini! I like the creaminess it brings and it adds an extra pop of nutrition, too.
I do say go for good quality tahini. If you buy a cheap brand you may compromise the smoothness and quality of your hummus. And you certainly don’t want to do that!
IS IT OKAY TO EAT HUMMUS EVERY DAY?
You can eat hummus every day. Matter of fact, hummus is one of the foods you can eat as much as you want. It’s full of antioxidants, and healthy ingredients (the sesame seeds in the tahini can reduce the risk of some diseases).
Additionally, chickpeas are a low-glycemic index food, meaning they slow down the digestion of carbs. Heart-healthy olive oil adds nutrition to the mix. And in the case of beet hummus, well, beets are superfoods!
The key to enjoying hummus is to serve it with other healthy foods.
You can use hummus for…
- Spreads for wraps like this avocado, turkey, hummus wrap
- Toppings for burgers
- Terrific veggie dips
- Tofu scramble
- A great addition to avocado toast
HOW LONG DOES BEET HUMMUS LAST?
This homemade beet hummus will last up to a week in the fridge. Just be sure to drizzle it with olive oil before storing in an airtight container.
If your stored hummus thickens in the fridge, add 1 tablespoon of cold water at a time to get the consistency you like.
You can also freeze this beet hummus if you prefer. While freezing, you’ll also need an airtight container and some olive oil to drizzle on top. I personally like to freeze hummus in a ziplock bag (making sure to press any excess air out of the bag).
Simply defrost it in the fridge overnight and poof: hummus!
MORE HEALTHY BEET RECIPES
Let me guess…you’re starting to understand why I’m so excited about beets and you’re ready for some easy recipes?
Here’s four more of my favorite ways to eat beets:
- Beet and Goat Cheese Salad with White Wine Vinegar Dressing
- No-Bake Raspberry Beet Mini Cheesecakes.
- Pink Power Protein Beet Smoothie
- Roasted Beet Salad With Feta
And a few more healthy hummus recipes for you, just cause…
Beet hummus is lusciously creamy! Made with healthy ingredients like cooked beets, chickpeas, and tahini, this hummus is pure pink deliciousness!
- 1 cup chickpeas, cooked
- 1 1/2 cups beets, cooked* and cubed (approx. 4 medium beets)
- 2 tsp lemon zest
- 1/3 cup freshly squeezed lemon juice
- 2 tbsp tahini
- 1/2 tsp ground cumin
- 1 clove garlic
- 1/4 tsp sea salt
- crumbled feta and fresh parsley, for garnish
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Add all ingredients into a food processor.
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Process until very smooth.
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Top with crumbled feta and fresh parsley
Recipe Video
* To cook the beets, place the beets in a small saucepan, and cover with water. Cover and bring water to boil over high heat. Simmer, covered, for 10-12 minutes, until the beets are tender. Drain and let cool. Then peel using a vegetable peeler or a paring knife.
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By the way, just recently I read about the easiest way to peel beets. To do this put just boiled beets in cold water, wait for 5-10 minutes and then remove beet’s skin with hands while they are still in water.