Creamy vegan beet hummus dip made from scratch. This hummus is vibrant, healthy, packed with plant-based protein and lots of flavor!
Serve it over sourdough toast, with pita chips, or veggie sticks. Perfect for brunch, packed lunches, or special occasions!
As I grew up in the Middle East, I’ve eaten a big amount of hummus in my life. Hummus to me means chickpeas, tahini, lemon juice, a little bit of garlic and a pinch of salt. Nothing else! Hummus must be light in colour, and have a silky smooth texture.
When I first moved to the UK, I started seeing different variations of hummus that I was really skeptical about trying. As in my head, hummus must only be made the classic way!
All of that has changed when I was traveling in Cairo and ordered a platter with 3 different hummus dips in a restaurant, and I instantly fell in love with beet hummus! It was honestly one of the best hummus dips that I’ve ever had, and really different if you compare it to the classic hummus. Then on our honeymoon, my husband and I, got to try beet hummus again in a little cafe in Canggu Bali, we both really enjoyed it and I started making it at home after our trip and of course, I had to share this wonderful recipe with my readers on the blog!
What is so special about beet hummus
First of all, I LOVE the vibrant color of this beet hummus! Isn’t eating healthy just beautiful?
It’s totally vegan, there’s no yogurt of anything added in this recipe.
The texture of this hummus is out of the world. It’s not silky smooth, but it’s super creamy and very satisfying.
You can have it with toasted pita chips, crackers, celery sticks, cucumbers, carrots, you name it!
It’s super easy to make, all you need to do is add all of the ingredients to a food processor and blitz!
It’s made with very simple and cheap ingredients that won’t cost you a fortune.
The ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
You will need cooked chickpeas, cooked beetroot, tahini, garlic, lemon juice, cumin, olive oil, black pepper, and salt.
How to make beet hummus
The recipe is very easy to make and requires simple ingredients. You will need either canned chickpeas that you’ll have to drain from the aquafaba and use. Or just use dried chickpeas that will need to be soaked in water and cooked until soft.
As for the beetroot, there are 3 ways to cook it. You can either boil it, roast it, or steam it. I boiled mine in water with a pinch of salt, then peeled the skin off and it was ready to go in the hummus.
In a food processor blitz all the ingredients until you reach the desired texture and consistency.
How to store beet hummus?
Beetroot hummus needs to be covered or stored in a container in the fridge for up to 4 days.
Spread in a semi-shallow bowl using the back of a spoon. Drizzle with extra virgin olive oil, and garnish with pomegranate seeds, nigella seeds, sesame seeds, fresh herbs, whatever you have on hand!
What to serve beet hummus with?
Toasted pita chips.
Veggie sticks such as celery, cucumber, carrot.
Olives.
Crackers.
Spread on toast!
Add to a buddha bowl.
Make this hummus for Valentine’s day!
I will never get over the gorgeous color of this beet hummus! It’s so unique, and beautiful, and would look great on your table if you’re serving brunch or dinner on Valentine’s day.
I don’t have a heart-shaped bowl that is big enough for the hummus, so I just put some pomegranate seeds in my little heart-shaped bowl.
Other tasty variations of hummus
Classic Hummus (authentic recipe!)
Roasted Red Pepper hummus
Avocado Hummus
Pumpkin Hummus
Avocado Hummus
If you’re looking for more vegan dip recipes, then try my authentic baba ganoush recipe, Mutabbal eggplant dip (my fav!), broad bean dip, and this easy black bean dip is great with chips!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
By using freshly cooked chickpeas, freshly squeezed lemon juice, and top-notch tahini, you're guaranteed a hummus that bursts with flavor. On the other hand, store-bought hummus, while convenient, often lacks the same level of freshness.
The one ingredient that gives hummus its undeniable richness, depth of flavor, and subtle nuttiness is tahini. This means that the final product depends on the amount of tahini that you add and the brand of tahini that you're using.
This has been blended with tahini, olive oil, lemon juice and a few Mediterranean spices – aka the hummus you all know and love. It's just that on top of this really solid base Trader Joe's has decided to mix in beets. Tons of beets. And also beet juice.
You can roast a whole head of garlic and drop a few whole-roasted garlic cloves over the top of the finished hummus, or even sauté rinsed canned chickpeas in olive oil, seasonings, and parsley to place over the top for a more jazzy display.
Once the dip is left open and unrefrigerated, it is exposed to various bacteria and microbes that may accelerate its spoilage, and it does go bad if left out for too long.. If you plan to store some for later, it is best to minimize the amount of time it spends unrefrigerated, and try to keep it free of contamination.
As I said earlier, tahini has a mildly bitter flavour, so if your hummus is bitter, you've most likely added too much tahini. Also make sure that the tahini you do have is hulled, as opposed to unhulled. Hulled tahini just means that the bitter husks on the outside of the sesame seed have been removed before blending.
Spices like paprika, cayenne pepper and sumac all lend a marvelous layer of nuance to a classic hummus dip. Seasoning your hummus with spices is perfect when you want to supercharge your hummus dishes with flavor. This trick also works with making canned soup taste better.
1. Add salt, lemon juice, cumin, paprika, and cayenne to taste. Maybe that grocery store hummus is not quite seasoned to your liking. It might just need a touch more of the flavor-boosters you'd normally use to season hummus (salt, lemon, spice)—start slowly and taste as you go.
For extra light and fluffy hummus, adding an ice cube to the hummus mixture before blending helps incorporate air into the mixture. Only add an ice cube if you're using a heavy-duty blender or food processor that can handle chopping ice.
Does hummus need tahini? You bet! In fact, tahini is one of hummus' main ingredients, along with chickpeas and olive oil. That's why our favorite dip can be so rich and delicious—in hummus, tahini adds smoothness to the texture, as well as a wide variety of vitamins and minerals.
If , for some reason, you ended up using more liquid than you should have or if you still want a thicker consistency, you can add a bit more tahini. And if you chill the hummus for an hour or so before adding any garnish, that should help as well.
I have to admit it tasted a little bit different to the shop-bought hummus I am used to, but definitely in a good way. I added more than a squeeze of lemon juice and it had a really fresh taste and just tasted light and healthier, yet the texture also felt more substantial than shop-bought.
You might need more tahini, garlic, lemon and/or salt and very likely more chickpea water. Add a bit of each as you need, the recipe explains. "Blitz the hummus until very smooth, a few minutes at least. Don't worry about the hummus being too loose; it will thicken as it sits."
Hummus is a great source of dietary fiber, which can improve digestive health. It provides nearly 2 g of dietary fiber per 2-tbsp (30-g) serving, which is about 6% of the DV for fiber ( 13 , 14 ). Thanks to its fiber content, hummus may help keep you regular.
Yes, it uses all the same ingredients as regular hummus, but sprouting the chickpeas means next-level, enzyme-rich nutrition. Texture-wise, it's also slightly different. We still blend it 'til smooth like regular hummus, but this version has a somehow lighter taste, more body, and a lovely raw freshness.
Introduction: My name is Stevie Stamm, I am a colorful, sparkling, splendid, vast, open, hilarious, tender person who loves writing and wants to share my knowledge and understanding with you.
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