Roasted beet hummus is a refreshing twist on classic hummus, perfect for scooping up with pita bread or crisp veggies. A real showstopper that adds both flair and nutrition to any spread!
Watch the faces around the table light up when you serve this vibrant beet hummus. Made with roasted beets, garlic, and chickpeas, this dip is as colorful as it is flavorful.
Whenever I’m hosting a dinner party, there’s one dish that always makes its way onto the table: beet hummus. Its vibrant magenta hue never fails to catch the eye, drawing guests in before they’ve even had a taste.
The moment I set it out, everyone eagerly grabs a piece of pita bread, ready to scoop up that colorful dip. It’s more than just a striking dish—it’s a conversation starter, one that makes the table come alive with excitement.
The inspiration for this hummus came from my travels, wandering through bustling markets and lively kitchens where bright, bold flavors were celebrated. I love how the earthy sweetness of roasted beets pairs with creamy tahini and garlic to create something that feels both familiar and adventurous. It’s the kind of food that not only looks beautiful but also brings people together, reminding me of how joyful it can be to share a meal.
Another thing that makes hummus fantastic in my books is how much my kids enjoy it. From the first time they tasted it, their eyes lit up, and it quickly became one of their favorite after-school snacks.
Knowing they’re enjoying something packed with nutrients makes me smile when I prepare it for them with a plate of baby carrots to scoop it up with. For me, beet hummus isn’t just a pretty appetizer—it’s a way to sneak more wholesome ingredients into our meals without any fuss.
Watching my family, from the youngest to the oldest, eagerly dip their veggies into that rich purple hummus brings a sense of comfort and pride. It’s the perfect blend of nutritious and delicious, making it a regular feature at our gatherings.
What Is Hummus and Where It Comes From
Hummus is a well-loved dip made primarily from chickpeas. Traditionally, it includes tahini, lemon juice, garlic, and spices, creating a creamy and flavorful spread enjoyed by many.
Its origins trace back to the Middle East, where each region adds its own spin, making it a versatile dish. I particularly enjoy how beet hummus adds roasted beets to the classic recipe, giving it a bright color and unique taste while enhancing its nutritional value.
If you're looking for a somewhat more classic hummus recipe, try my cooked chickpeas hummus recipe.
Hummus Ingredients to Make This Recipe
- Beets: Sweet and earthy, fresh beets add vibrant color and flavor.
- Chickpeas: A great source of protein and fiber, making the dip filling and nutritious. If you use canned, make sure to rinse them properly before adding them to the other ingredients, and if you're using uncooked chickpeas, they have to be soaked and cooked beforehand.
- Tahini: Creamy sesame paste that contributes healthy fats and a rich texture.
- Lemon Juice: The lemon zest freshens up the flavor with a bright, tangy note.
- Garlic: Adds a punch of flavor and aromatic richness.
- Sesame Oil: Enhances the nutty taste and brings in healthy fats.
- Salt: Seasoning to balance and elevate the flavors.
Optional Garnishes:
- Sesame seeds: For a delightful crunch and visual appeal.
- Flaky sea salt: To enhance the flavor profile.
- Black pepper: Adds a slight kick for extra flavor.
- Fresh parsley: A pop of color and freshness on top.
See recipe card for exact quantities.
Directions to make Beet Hummus Appetizer
Prepare the Beets
I start by cooking the beets, either by boiling or roasting them, depending on my preference.
Roast the Beets:
For roasting, I wrap each unpeeled beet in aluminum foil with a bit of olive oil, place them on a baking sheet, and roast in the oven at 400°F (200°C) for 45-60 minutes, checking for tenderness with a fork. Peel with gloves or paper towels.
Blend the Ingredients
Once the beets are cooked and cooled slightly, I add the ingredients to a food processor along with the chickpeas, tahini, lemon juice, garlic, sesame oil, and salt. I blend everything until it reaches a smooth consistency. If it feels too thick, I can easily add a tablespoon of water or olive oil to adjust it.
Season to Taste
After blending, I always taste my hummus to see if it needs more seasoning. Taste and adjust seasoning if needed. If I want to brighten the flavor, I can add a bit more lemon juice or salt.
Serve and Garnish
Finally, I transfer the delicious beet hummus to a serving dish and garnish it with additional chickpeas, sesame seeds, and a drizzle of olive oil to make it visually stunning.
Top Tip
• Rinse Canned Chickpeas: If you're using canned chickpeas, always rinse them thoroughly before adding them to the food processor. This removes excess salt and any preservatives, ensuring a cleaner flavor.
• Cook Beets Properly: Whether you're boiling or roasting the beets, make sure they're tender enough to pierce easily with a fork. This ensures a smooth, creamy texture when blending.
• Adjust Consistency: If the hummus feels too thick after blending, add a tablespoon of water or olive oil at a time until you reach the desired consistency.
Store and Freeze Hummus
To keep beet hummus fresh, store it in an airtight container in the fridge for up to a week, scooping out only what I need to maintain freshness. For longer storage, freeze it in a freezer-safe container, leaving room for expansion. It lasts up to three months and thaws overnight in the fridge.
I prefer using glass containers to avoid any plastic taste. If the hummus dries out after freezing, I stir in some olive oil to bring back its creamy texture. Labeling containers with the date helps track freshness.
Mocktails to Serve Fresh Beetroot Hummus With
I recommend homemade hummus with a light drink to make the hummus the start of the appetizer menu. It goes great with this Butterfly Pea Flower Tea Mocktail. It's a perfect combination of sweet and tart and a visually stunning addition to the hummus with its matching purple hue. Another favorite is my Blackberry Tea - delicious and light
How to Make Beet Hummus
Equipment
- Food processor
Ingredients
- 2 small beets or 1 medium beet cooked until tender
- 1 can of chickpeas 15 oz, drained and rinsed
- 3 tablespoons of tahini
- Juice of 1 lemon
- 1-2 garlic cloves minced
- 1-2 teaspoons sesame oil
- ½ teaspoon salt
- Sesame seeds optional
- Flaky sea salt optional
- Black pepper optional
- Parsley optional
Instructions
- To roast beets, wrap each beet in aluminum foil with a drizzle of olive oil, place on a baking sheet, and roast in the oven at 400F (200C) for 45-60 minutes. Check for tenderness by piercing them with a fork. Peel with gloves or paper towels.
- In a food processor, blend cooked beets, chickpeas, tahini, lemon juice, garlic, sesame oil, and salt until smooth. Add 1-2 tablespoons of water or olive oil if too thick.
- Taste and adjust seasoning if necessary.
Expert Notes
- Serve on a plate and top with chickpeas, sesame seeds, olive oil, salt, pepper, and parsley.
- Store leftovers in an airtight container in the fridge for 3-4 days.
Karen Cattell says
This is my favourite appetizer to take to parties. Everyone always asks for the recipe'!
Ksenia Prints says
I love that!!!