Go Back
+ servings
a bowl of orange-colored golden beet hummus dip with cut vegetables for dipping on a white table

Golden Beet Hummus

Kristina Todini, RDN
Golden Beet Hummus, a bright and colorful homemade hummus dip recipe with roasted golden beets, tahini, garlic, and lemon juice. Ditch pre-made and make your own hummus!
5 star (1 rating)
Prep Time 5 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Course Appetizers + Platters, Snack
Cuisine Gluten Free, Mediterranean-Inspired, Vegan
Servings 8 servings
Calories 147 kcal

Equipment

  • 1 food processor

Ingredients
  

  • 2 whole golden beets
  • 1 can chickpeas drained
  • 2 single garlic cloves
  • 2 teaspoons tahini
  • 1 tablespoon lemon juice
  • 1 pinch salt and pepper
  • cup olive oil divided, more for creamier texture
  • Optional for dipping: carrot sticks, celery sticks, cherry tomatoes, pita bread, pretzels, etc.

Instructions
 

  • Roast and prepare golden beets: Preheat oven to 400 degrees F (200 degree C). Wash beets (do not peel), cut them into small pieces, then place on a sheet pan and drizzle with olive oil. Then roast in the oven until beets are soft, about 25 minutes. When done, remove from the oven and let cool.
    2 whole golden beets, ⅓ cup olive oil
  • 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 if the consistency is not smooth.
    2 whole golden beets, 1 can chickpeas, 2 single garlic cloves, 2 teaspoons tahini, 1 tablespoon lemon juice, 1 pinch salt and pepper
  • 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.
    Optional for dipping: carrot sticks, celery sticks, cherry tomatoes, pita bread, pretzels, etc.

Video

Notes

  • Make ahead tips: This hummus recipe is great for meal prep! Make a big batch at the beginning of the week and enjoy as a snack or spread.
  • 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.

Nutrition

Serving: 1servingCalories: 147kcalCarbohydrates: 11gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 21mgPotassium: 165mgFiber: 3gSugar: 3gVitamin A: 16IUVitamin C: 2mgCalcium: 21mgIron: 1mg
Keyword golden beet hummus
Tried this recipe?Let us know how it was!