Easy Beet Hummus is a fun twist on classic hummus using roasted beets, chickpeas, tahini, lemon juice and garlic. This is a mediterranean style appetizer that works nicely as a dip with vegetables or pita, a spread on wraps or sandwiches or part of a rice bowl.
Today’s Easy Beet Hummus is an example of an appetizer or dip that you would find in the Mediterranean diet. If you have followed my blog for some time you know that my mom’s family is from Lebanon.
I love so many of the foods that come from that region of the world and love sharing those recipes with you guys.
The nice thing about today’s dip is that it adds in beets to traditional hummus. Not only does it give it that vibrant color but it adds a nice earthy flavor.
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
Beets: The star of this hummus is the roasted beets. When you roast beets it brings out a nice sweetness. When you add that to this hummus recipe the flavor is wonderful. It is light but adds that extra touch of flavor and brightness.
Chickpeas: Chickpeas is the other main ingredient in this hummus recipe. I use a 15 ounce can of chickpeas that I drain and rinse. Sometimes I will save a handful of this chickpeas to add on top of the hummus as a garnish.
Tahini: Tahini is also known as sesame paste. It is made by grinding sesame seeds into a smoothie paste. When you open a jar of tahini you will want to give a good stir because the liquid will often be sitting on top of the thicker part of the tahini.
Lemon Juice: Lemon juice adds a nice, bright flavor to this Roasted Beet Hummus.
Fresh Herbs: Adding freshly chopped herbs is an easy way to brighten up hummus with extra flavor and color. Try incorporating cilantro, parsley, thyme, dill, oregano, or mint.
Seeds & Nuts: A crunchy topping adds contrast to the smooth texture of hummus. Toasted pine nuts, sunflower seeds, slivered almonds, walnuts, or pistachios provide both texture and a rich, nutty depth.
Citrus Zest: A sprinkle of lemon zest on top of the hummus brightens the dish and reinforces the citrus flavor already present in the base.
Chickpeas: I like to reserve a few whole chickpeas before blending. I use them as a garnish for added texture, especially on recipes like Roasted Red Pepper Hummus, Lemon Hummus, and Spicy Hummus.
Cheese: A sprinkle of crumbled feta adds a salty, creamy contrast.
Vegetables: Fresh vegetables make a colorful, crunchy topping. I often add them to dishes like my Lebanese-Style Hummus.
How to Roast Beets
Step 1: Prepare the Beets: Preheat the oven to 350 degrees. Place the beet, olive oil, garlic and onion powder and salt and pepper in a mixing bowl. Toss to coat.
Step 2: Roast Beets: In an oven safe skillet, baking dish or baking sheet spread the beets in an even layer. Put the beets in the oven and roast for 35 minutes or until soft. Remove from the oven and let it cool down completely.
How to Make this Beet Hummus
Step 1: Blend Hummus Ingredients: Put the roasted beet in the food processor or blender and pulse a few times. Add the chickpeas, tahini, garlic and lemon juice to a blender or food processor and pulse until smooth, around 2-3 minutes.
Step 2: Slowly Add Olive Oil: With the blender or food processor running slowly pour in the olive oil and continue blending until silky. Add salt and pepper to taste and blend once more. Taste and adjust the lemon juice, salt and pepper to you tastes. Place in a serving bowl and garnish with fresh herbs, feta cheese, chickpeas or chopped beets
Step 3: Serve: Place in a serving bowl and garnish with fresh herbs, feta cheese, chickpeas or chopped beets
Storage Tips
Store the leftover hummus in an airtight container for up to 4 days. You might want to stir a big more olive oil when you are ready to serve.
Easy Beet Hummus is a fun twist on classic hummus using roasted beets, chickpeas, tahini, lemon juice and garlic. This is a mediterranean style appetizer that works nicely as a dip with vegetables or pita, a spread on wraps or sandwiches or part of a rice bowl.
Garnish with fresh herbs like parsley, thyme or oregano
Instructions
For the roasted beet:
Preheat the oven to 350 degrees. Place the beet, olive oil, garlic and onion powder and salt and pepper in a mixing bowl. Toss to coat.
In an oven safe skillet, baking dish or baking sheet spread the beets in an even layer.
Put the beets in the oven and roast for 35 minutes or until soft.
Remove from the oven and let it cool down completely.
To prepare the hummus:
Put the roasted beet in the food procesor or blender and pulese a few times.
Add the chickpeas, tahini, garlic and lemon juice to a blender or food processor and pulse until smooth, around 2-3 minutes.
With the blender or food processor running slowly pour in the olive oil and continue blending until silky. Add salt and pepper to taste and blend once more. Taste and adjust the lemon juice, salt and pepper to your tastes. Place in a serving bowl and garnish with fresh herbs, feta cheese, chickpeas or chopped beets
Notes
If the hummus is too thick for your liking you can add more olive oil slowly while the food processor is running until you reach the consistency you like.
I'm Julia. Wife, mom to three growing boys, lover of food. Here you will find quick & easy weeknight meal ideas, kid-friendly recipes and a few sweet treats. My roots are from the Mediterranean and many of my recipes incorporate those flavors!
