This easy beet hummus is a bright, zesty take on the classic chickpea-and-tahini dip. It adds vivid color and fresh flavor to any snack board or platter. While traditional hummus is always satisfying, beet hummus brings a sweet, earthy note from the beets alongside the familiar lemon, garlic, salt and tahini. Use it as a dip for vegetables, crackers, or pita, spread it on sandwiches or bagels, or serve it as a colorful appetizer for a holiday or special meal.
Are beets good for you?
Beets are commonly described as nutrient-dense vegetables, rich in vitamins, minerals and antioxidants. They contain folate, potassium, vitamin C and dietary nitrates, which have been studied for potential benefits to heart and cognitive health. Including beets in recipes like this hummus is an easy, delicious way to add color and nutrients to your meals.
Ingredients
The ingredient list for this vegan recipe is simple. You can cook fresh beets yourself or use pre-cooked beets for convenience.
- red beet
- garlic
- chickpeas
- extra virgin olive oil
- lemons (juice)
- tahini
- salt
- cumin
- sesame seeds
How to make easy beet hummus
- Place the whole beet in a small pot and add enough water to cover it. Bring to a boil and simmer 15–20 minutes, or until the beet is tender when pierced with a knife. Rinse under cool water and peel — the skin slips off easily after cooking.
- In a blender or food processor combine the cooked beet, garlic, chickpeas (drained and rinsed if using canned), olive oil, lemon juice, tahini, salt and cumin. Blend until smooth and creamy. Add a little extra olive oil or a tablespoon or two of water if you prefer a thinner consistency.
- To serve, transfer to a bowl, drizzle with additional olive oil and sprinkle with sesame seeds or another favorite seasoning. Serve chilled or at room temperature.
- Store in an airtight container in the refrigerator and use within five days for best quality.
Serving Suggestions for Easy Beet Hummus
Beet hummus is versatile and visually striking. Spread it on sandwiches or bagels, spoon it over grain bowls, or use it as a dip for raw vegetables, pita chips, or crackers. The vibrant color makes it a fun way to encourage kids and guests to eat more vegetables.
Other delicious vegan appetizers
- “Desi” Vegan Nachos
- 5 Vegan Air-fryer Recipes
- Easy Air-fried Vegan Egg-rolls
Easy Beet Hummus
Pin Recipe
10
20
Appetizer, Side Dish, Snack, Starter
California, Fusion, Greek, Mediterranean, Vegan
6
287 kcal
Equipment
-
small pot
-
high-speed blender or food processor
Ingredients
-
1
red beet
large -
3
garlic cloves
peeled -
30
oz
chickpeas
drained and rinsed -
3
tablespoons
olive oil
extra virgin -
2
lemons
juiced -
5
tablespoons
tahini -
½
teaspoon
salt -
½
teaspoon
cumin -
1
tablespoons
sesame seeds
Instructions
-
In a small pot add the beet and enough water to cover and boil for 15–20 minutes until the beet is tender. Rinse with cool water and peel.
-
Combine the cooked beet, garlic, chickpeas, olive oil, lemon juice, tahini, salt and cumin in a blender or food processor. Blend until smooth, adding extra oil or a little water if necessary to reach the desired texture.
-
When serving, drizzle with olive oil and garnish with sesame seeds or your preferred seasoning.
-
Store refrigerated and enjoy within five days for best flavor and freshness.
Notes
Nutrition
Calories:
287
kcal
Carbohydrates:
27
g
Protein:
10
g
Fat:
17
g
Sodium:
604
mg
Fiber:
8
g
chilled, easy, fresh, glutenfree, holiday, hummus, light, quick, simple, tahini
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