Let’s combine two delicious foods, beets and hummus, to create The Best Beet Hummus ever. Can we talk about the beautiful color of this hummus?! It is also super versatile – add it to a salad, sandwich, toast, eat it with chips or veggies…the possibilities are endless. If you prefer a traditional hummus, try Best Vegan Hummus Ever. Other dips you’ll love are Authentic 5-Minute Guacamole and Vegan Spinach Artichoke Dip.
Why I Love This Recipe
- Colorful Hummus: This isn’t your basic hummus–it’s packed with beets for a gorgeous red color and lots of antioxidants.
- Skip Store-Bought: Stop spending money on lower quality, expensive hummus and make your own at home. It’s tastier, cheaper, and healthy!
- Versatile: You can use this beet hummus in a variety of ways–on a sandwich, toast, with crackers and veggies, in a rice bowl, or with pita.
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Notes on Ingredients
- Chickpeas: Drain and rinse your canned chickpeas well before using.
- Beets: You can use canned beets or fresh beets that have been peeled and steamed.
- Tahini: A seed butter made from sesame seeds that adds to the rich and creamy flavor of this hummus.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make The Best Beet Hummus?
- Add all ingredients into a food processor or high speed blender and blend until completely smooth!
- Enjoy!
- Step 1: First, add all of the ingredients to a food processor and blend until smooth.
- Step 2: Then, serve and enjoy!
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Commonly Asked Questions
Store leftover hummus in the fridge for up to 5 days.
This recipe makes 10-12 hearty servings or 14-16 smaller servings. Feel free to halve it if you want less.
Sure! Put it in a freezer-safe glass container, top with a drizzle of olive oil, and freeze for up to 4 months.
A large food processor is ideal for making hummus, but if you have a high-speed blender, you can try that as well.
“So incredible! This recipe left me with 2 large containers of the hummus! I had beet hummus for the first time about 4 years ago, but the brand discontinued it. I am so glad to have found this healthy version that tastes even better!”
– Maisie
Extra Helpful Tips
- Add an ice cube to the food processor to make your hummus thicker and creamier.
- Store leftover hummus in an airtight container in the fridge for up to 5 days.
- If you’re not oil free, feel free to drizzle olive oil on top for enhanced flavor and garnish.
If you tried The Best Beet Hummus or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
The Best Beet Hummus
Equipment
- 1 strainer for draining chickpeas
Ingredients
- 2 cans chickpeas 15 oz
- 1.5 cups beets chopped and steamed
- 2 whole lemons juiced
- 2 tablespoon tahini
- 1 teaspoon garlic powder or 3 cloves fresh garlic
- 1 teaspoon pink himalayan salt
Instructions
- Add all ingredients into a food processor or high-speed blender and blend until completely smooth!
- Enjoy!
Notes
- Add an ice cube to the food processor to make your hummus thicker and creamier.
- Store leftover hummus in an airtight container in the fridge for up to 5 days.
- If you’re not oil free, feel free to drizzle olive oil on top for enhanced flavor and garnish.
Maisie Swafford says
So incredible! This recipe left me with 2 large containers of the hummus! I had beet hummus for the first time about 4 years ago, but the brand discontinued it. I am so glad to have found this healthy version that tastes even better!
Jordan Stacy says
A colorful, flavor-packed homemade hummus. You’ll never buy store-bought again!