• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Live-In Kitchen logo

  • Recipes
  • About
  • Resources
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Resources
  • Contact
  • Work Together
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Vegetarian Snacks

    Beetroot Hummus

    Lindsay Moe

    37 shares

    Vibrant, pink beetroot hummus is a beautiful way to change up your vegan proteins! Use as a dip, appetizer, sandwich spread, salad topper, and more!

    vibrant pink beetroot hummus in a bowl on a platter of crackers, peas, and carrots
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    I kind of hate to admit that this vegan beetroot dip has become my favorite hummus recipe. I’ve spent so many years eating (delicious) basic hummus that I just didn’t realize it gets even better!

    What is beetroot hummus?

    Beetroot (often just called beets) are a vibrant pink root vegetable that’s easy to find at grocery stores and farmer’s markets. Beetroot hummus takes the ordinary hummus you might be used to and adds cooked beets, creating a beautiful pink color and delicious flavor.

    If regular hummus tastes too earthy for you, I recommend you give this recipe a try. The beets add a little sweetness, which cuts through the earthy flavors of the tahini and chickpeas and leaves you with a complex, savory flavor.

    Ingredients

    • Beets
    • Chickpeas
    • Garlic
    • Tahini
    • Lemon juice
    • Cumin
    • Salt
    • Olive oil
    all of the ingredients used in beetroot hummus

    How to make beetroot hummus

    1. Rinse and trim the beets, then wrap each one tightly in aluminum foil.
    2. Bake the beets for 60 minutes at 400ºF or until tender when pierced with a fork. Allow them to cool enough to handle, then use your fingers to rub off and remove the skin.
    3. Place the beets in the bowl of a food processor along with the chickpeas, garlic, tahini, lemon juice, cumin, and salt. Process until incorporated, scraping down the sides as needed. 
    4. With the motor running, stream the olive oil in through the top tube. If the hummus still seems too thick, add reserved chickpea liquid 1 tablespoon at a time until the desired consistency is reached.
    ingredients for beet hummus in a food processor
    a spoon scooping beetroot hummus out of a food processor

    Top tips and questions

    Are chickpeas garbanzo beans?

    Yes, chickpeas and garbanzo beans are the same thing and can be used interchangeably.

    Do I need to remove the skins from the chickpeas?

    It is not entirely necessary for you to remove the skins from your chickpeas when making hummus. However, it does give you the silkiest hummus possible if you remove the skins, which only adds about 10 minutes to your prep unless you have a helper or two.

    vibrant pink beetroot hummus in a bowl on a platter of crackers, peas, and carrots with a carrot dipping into it

    How to remove chickpea skins

    There are several tricks for removing chickpea skins, but I like to just squeeze each one between my pointer finger and thumb, allowing the bean to slip out of the skin. Watch the video to see how I do this right over the bowl of the food processor, allowing the bean to fall into the bowl and discarding the skins elsewhere.

    If you prefer not to do it by hand, you can skip this step, or try using baking soda to remove the skin from chickpeas.

    a hand peeling chickpea skin from a chickpea over the bowl of a food processor

    What if I forgot to save the chickpea liquid?

    We’re using the liquid from the canned chickpeas to help smooth out our hummus as necessary. If you forgot to save the liquid and sent it down the drain, don’t worry. You can either leave it out or use a little warm water in its place.

    How much beet should I use?

    This is an easy recipe, and the amount of beet that you use doesn’t need to be exact. Beets come in all sorts of sizes. In fact when I was testing this recipe over the course of a couple weeks, the beets at the store ranged from very small to quite large. 

    Any amount of beet will add that great color and flavor, but too much may result in a watery hummus. Anything smaller than a fist is a great place to start, and you can always add more if you have it.

    a beetroot

    How to cook beets

    Beets are easy to cook, but watch out for the red juice that stains hands and clothing easily. Start by rinsing your beet under running water to remove any dirt or debris.

    Next, I like to cut off most of the top and part of the bottom if it has a long root hanging down. Wrap in aluminum foil and bake for 60 minutes at 400ºF. Larger beets may need more time, while smaller beets may be done faster. You’ll know your beet is done when it is tender if pierced with a fork.

    Finally, you’ll want to remove the skin after roasting. It should slide off easily by rubbing it with your fingers. I used disposable gloves to avoid staining my hands.

    What is tahini?

    Tahini is sesame seed paste, similar to how peanut butter is made from peanuts. It has an earthy taste and helps give hummus its creamy texture. You can find tahini at the grocery store near the other nut and seed butters or in the international aisle.

    Can I make hummus without tahini?

    Some people don’t want to cook with tahini because it can be expensive and difficult to find. I love it for the flavor and texture not only in hummus but also in homemade dressings and other recipes.

    If you prefer to make hummus without tahini you can omit it, thinning it out with water or additional chickpea liquid, or swap it for sun butter.

    vibrant pink beetroot hummus in a bowl on a platter of crackers, peas, and carrots

    How long does homemade hummus last?

    Homemade hummus will keep in an airtight container in the refrigerator for 3-4 days. It also freezes really well. I recommend freezing in small quantities so you can just grab what you need.

    What kind of food processor should I buy?

    I’ve been really happy with my Cuisinart food processor (affiliate link). It’s great for making hummus, energy balls, walnut burgers, and more.

    vibrant pink beetroot hummus in a bowl on a platter of crackers, peas, and carrots

    What can I do with beetroot hummus?

    I have a couple incredible recipes coming up that use this beetroot hummus, but in the meantime I recommend enjoying it with vegetables and crackers, spreading on sandwiches, or adding to high protein salads.

    Tips for customizing beet hummus

    • Add more or less garlic to taste
    • Leave out the beets for a plain hummus
    • Top with olive oil and za’atar, crushed red pepper flakes, roasted garlic, toasted pine nuts, or lemon zest
    • Adjust lemon juice and tahini to taste

    More dip recipes

    • Healthy Guacamole
    • Basic Hummus
    • Green Avocado Sauce
    • White Bean Dip
    • Pico de Gallo with Avocado
    • Vegetarian Buffalo Dip
    • Mango Avocado Salsa
    • Taco Dip
    • Avocado Chimichurri Dip
    • Loaded Hummus
    vibrant pink beetroot hummus in a bowl on a platter of crackers, peas, and carrots with a carrot dipping into it

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    sign up for our newsletter graphic

    Recipe

    vibrant pink beetroot hummus in a bowl on a platter of crackers, peas, and carrots

    Beetroot Hummus

    Vibrant hummus with beetroot, flavored with garlic and creamy tahini.
    5 from 1 vote
    Print Pin Rate SaveSaved!
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 6
    Calories: 157kcal
    Author: Lindsay Moe

    Ingredients

    • 1-2 small beets, trimmed of stems, leaves, and long roots
    • 15 ounces canned chickpeas or garbanzo beans, rinsed, drained, skins removed, and liquid reserved
    • 2 cloves garlic
    • 3 tablespoons tahini
    • 2 tablespoons lemon juice
    • ½ teaspoon cumin
    • ½ teaspoon coarse kosher salt
    • 2 tablespoons olive oil

    Instructions

    • Preheat the oven to 400ºF.
    • Rinse the beets and wrap each one (if using more than one) tightly in aluminum foil. You may also want to place them on a baking sheet lined with foil to make dripping juices easy to clean up.
    • Bake the beets for 60 minutes or until tender when pierced with a fork. Allow them to cool enough to handle, then use your fingers to rub off and remove the skin.
    • Place the beets in the bowl of a food processor along with the chickpeas, garlic, tahini, lemon juice, cumin, and salt. Process until incorporated, scraping down the sides as needed.
    • With the motor running, stream the olive oil in through the top tube. If the hummus still seems too thick, add the reserved chickpea liquid 1 tablespoon at a time until the desired consistency is reached.

    Notes

     

    Tips for customizing beet hummus

    • Add more or less garlic to taste
    • Leave out the beets for a plain hummus
    • Top with olive oil and za’atar, crushed red pepper flakes, roasted garlic, toasted pine nuts, or lemon zest
    • Adjust lemon juice and tahini to taste

    Nutrition

    Calories: 157kcal | Carbohydrates: 13g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 405mg | Potassium: 193mg | Fiber: 4g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Snacks

    • Homemade veggie nugget dipped into sriracha ketchup.
      Homemade Veggie Nuggets with Sriracha Ketchup
    • three chocolate oat bars with oatmeal on a wood cutting board
      Chocolate Revel Bars
    • Maple nut breakfast cookies on a plate next to a mug of coffee and a bowl of nuts.
      Pillowy Maple Nut Breakfast Cookies
    • A close up image of apple honey goat cheese appetizer.
      Apple and Honey Goat Cheese Appetizer

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

    Popular

    • single serving vegan cookie dough on a spoon
      Vegan Cookie Dough for One
    • featured image of two shot glasses with buttery nipple shot
      Buttery Nipple Shot
    • zesty cream cheese stuffed mini peppers close up
      Zesty Cream Cheese Stuffed Mini Peppers
    • single serving lemonade in a glass with lemons
      Single Serving Lemonade

    Footer

    ^ back to top

    About

    • About Lindsay
    • Privacy Policy
    • Accessibility Statement

    Extras

    • Newsletter
    • Resources
    • On the Side

    Contact

    • Contact
    • Work with Me
    • Wild Flour Media

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 The Live-In Kitchen

    Please read my Privacy Policy.
    37 shares