Red Beet Hummus Dip
Red Beet Hummus, a bright and colorful homemade hummus dip recipe with roasted red beets, tahini, garlic, and lemon juice. Ditch pre-made and make your own hummus!
Love beets? Love hummus? Make a roasted red beet hummus! This simple recipe comes together in less than 40 minutes and will save you money on buying pre-made hummus each and every week.
👉 Ready to learn how to make red beet hummus? Let’s do it!
🍋 Ingredients
- Beets: Two small beets, though you can use golden beets as well
- Chickpeas: 1 can of chickpeas (or “garbanzo beans”) or about 1.5 cups cooked
- Garlic: 2 garlic cloves, which can be roasted with the beets for a nice flavor boost
- Tahini: A core ingredient in hummus, tahini is made from ground sesame seeds
- Lemon juice: A tang of acidic lemon juice is standard in most hummus recipes
- Seasonings: A pinch of salt and pepper, to taste
- Dipping ingredients: carrot sticks, celery sticks, cherry tomatoes, endive, pretzels, pita bread…get creative!
- Recommended tools: small roasting pan, aluminum foil, food processor
🥣 How to make (step-by-step photos)
1️⃣ Step One: Roast and prepare beets
The first step to making roasted beet hummus is to…roast the beets! To do this, first preheat oven to 400 degrees F (200 degree C).
Give the beets a good wash (do not peel), then them place into a small pan and drizzle with olive oil.
Cover the pan with foil and roast in the oven until beets are soft, about 25-30 minutes.
Halfway through cooking remove the pan from the oven, carefully peel back the foil, and flip the beets, and continue cooking so they are soft on all sides.
When done, remove from the oven and let cool. When cooled, peel beets and cut into small cubes.
2️⃣ Step Two: Blend hummus ingredients
Once the beets are roasted and peeled, it’s time to make the hummus!
Add beet cubes, drained chickpeas, oil, garlic cloves, tahini, lemon juice, and a generous pinch of salt and pepper to a food processor.
Blend on high speed until smooth, about 1-2 minutes, stopping periodically to push down any ingredients that are on the sides of the food processing container. Add more oil if you want a creamier consistency.
3️⃣ Step Three: Serve and store
To serve the hummus, place blended hummus in a small bowl and serve with dipping ingredients like carrots, celery, pita, or pretzels. Enjoy!
❓ Recipe questions + quick tips
Yes! Though classic hummus uses tahini, or sesame seed butter, in addition to chickpeas, you can make hummus by omitting the tahini if you’re looking for a sesame-free option. This beet hummus is still delicious without tahini.
No, you do not have to use chickpeas from a can for hummus. You can instead soak dried chickpeas and cook them until soft before making hummus, though it will take longer.
💡 Ideas for servings
- As a dip. Use this beet hummus as a dip for fresh vegetables, breads, crackers, or pretzels.
- As a spread. Use this beet hummus as a spread on sandwiches or pita pockets.
- In a smoothie. Make a savory smoothie with beet hummus as its base (great with greens!).
- In a dressing or sauce. Add oil and vinegar to beet hummus to make a salad dressing or a sauce.
🧊 How to store
- Refrigerator storage: To store in the refrigerator, simply place in an airtight container and store in for up to 4 days.
- Freezer storage: To freeze, store in an airtight container in the freezer for up to 2 months. To thaw, simply remove it to the refrigerator for 24 hours before serving.
- To thaw after freezing: You may need to stir in extra olive oil for a creamier consistency after freezing.
♻️ Sustainable kitchen tips
Take advantage of beet season. Fresh beets are typically in season during the fall and winter months, which is September through March in the the US and most of the northern hemisphere.
Use dried chickpeas. Instead of buying chickpeas in the can, buy dried chickpeas and soak and cook them before using to reduce packaging waste.
Save chickpea water (aquafaba). If you do use canned chickpeas, save the water they are stored in to make a tasty dessert like this Avocado Aquafaba Chocolate Mousse.
👉 More hummus and dip recipes
Want more dip recipes? Try this Golden Beet Hummus, Carrot Hummus Dip, and Vegan Green Goddess Avocado Dip.
FREE MeAL PLANNING GUIDE
Red Beet Hummus Dip
Ingredients
- 2 small red beets
- 1 ½ cups chickpeas about 1 can
- 2 cloves garlic
- 2 teaspoons tahini
- 1 tablespoon lemon juice
- 1 pinch salt and pepper
- ⅓ cup olive oil more for creamier texture
- Optional for dipping: carrot sticks, celery sticks, cherry tomatoes, pita bread, pretzels, etc.
Instructions
- Roast and prepare beets: Preheat oven to 400 degrees F (200 degree C). Wash beets (do not peel), then place into a small pan and drizzle with olive oil. Cover the pan with foil and roast in the oven until beets are soft, about 25-30 minutes. Halfway through cooking remove the pan from the oven, carefully peel back the foil, and flip the beets, and continue cooking so they are soft on all sides. When done, remove from the oven and let cool. When cooled, peel beets and cut into small cubes.
- Blend hummus: Add beet cubes, drained chickpeas, garlic cloves, tahini, lemon juice, a generous pinch of salt and pepper, and olive oil to a food processor. Blend on high speed until smooth, about 1-2 minutes, stopping periodically to push down any ingredients that are on the sides of the food processing container. Add more olive oil for a creamier consistency.
- Serve and store: To serve immediately, place blended hummus in a small bowl and serve with dipping ingredients like carrots, celery, pita, or pretzels. To store, simply place in an airtight container and store in the refrigerator for up to 4 days.
Notes
- Leftovers and storage: To store in the refrigerator, simply place in an airtight container and store in for up to 4 days. To freeze, store in an airtight container in the freezer for up to 2 months. To thaw, simply remove it to the refrigerator for 24 hours before serving. You may need to stir in extra olive oil for a creamier consistency after freezing.
- Nutrition notes: Nutrition information was calculated for beet hummus ingredients only, not for additional dipping ingredients like carrots or pretzels. This recipe is vegan and uses gluten free ingredients. This recipe contains tahini, which is made from sesame, which is a major allergen.
