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!
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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
How to make beetroot hummus
- Rinse and trim the beets, then wrap each one tightly in aluminum foil.
- 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.
- 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 reserved chickpea liquid 1 tablespoon at a time until the desired consistency is reached.
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.
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.
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.
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.
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.
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
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Beetroot Hummus
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
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