beet hummus

For this avocado beet hummus toast, seedy slices of bread gets toasted and topped with beet hummus, avocado, sprouts, cilantro, smoked sea salt and crumbled goat cheese!

The BEST Avocado Beet Hummus Toast

seedy bread, toasted

(or more) roasted beet hummus

avocado

goat cheese, crumbled

sprouts greens

sea salt

black pepper

cilantro leaves

Super creamy roasted beet hummus featuring a whole roasted beet, lemon, and plenty of garlic flavor. Perfect with chips, pita, or veggies or as a sandwich spread.

Roasted Beet Hummus

roasted beet

chickpeas

lemon ((zested))

lemon ((juiced))

salt and black pepper

garlic ((minced))

Tbsp tahini

extra virgin olive oil

See roasting instructions here.

Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.

Add remaining ingredients except for olive oil and blend until smooth.

Drizzle in olive oil as the hummus is mixing.

Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.

Will keep in the fridge for up to a week.

https://www.youtube.com/watch?v=ezdJKhPzvyw

Super creamy roasted beet hummus featuring a whole roasted beet, lemon, and plenty of garlic flavor. Perfect with chips, pita, or veggies or as a sandwich spread.

Full Recipe: https://minimalistbaker.com/roasted-beet-hummus/
 
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Roasted Beet Hummus | Minimalist Baker Recipes

A vibrantly pink, slightly sweet and deliciously healthy beet hummus, very easily made by placing all ingredients in the bowl of a food processor.

Beet Hummus

beet (peeled and chopped)

chickpeas (drained)

tahini

lemon

garlic (chopped)

olive oil

cumin (or more to taste)

salt

handfull chopped herbs

Combine the chickpeas, tahini, beet, lemon juice, garlic, cumin, and salt in the bowl of a food processor.

With the motor running, slowly drizzle in the olive oil and blend until smooth.

Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt as needed. I like mine extra garlicky and lemony!

Serve in a bowl and sprinkle parsley, za’atar, lemon zest, nuts, big salt flakes or anything else your heart desires. I think swirls of olive oil look dreamy in the dish and taste fantastic. See my pics for different topping options are omit toppings all together.

Enjoy this bright and colorful Beet Hummus Recipe with warm pita bread and fresh crunchy veggies! Ready in just 5 minutes!

Beet Hummus Recipe

beets

(15 ounce) can chickpeas (drained (approx. 1.5 cups))

lemon zest

lemon (juiced)

salt (to taste)

garlic (minced)

tahini (plus more, to taste)

Add the beets to the bowl of a large food processor. Process until small little bits remain.

Add the remaining ingredients (except for the olive oil and garnishes) to the bowl and process until smooth, scraping down the sides with a rubber spatula if necessary (approximately 2-3 minutes). Add the olive oil and continue to process until fully incorporated. Season to taste (I usually like to add a little extra salt or tahini).

Transfer your prepared beet hummus to a bowl and serve garnished with a drizzle of olive oil, pine nuts sesame seeds, and fresh chopped parsley, if desired.

This hummus recipe is delicious serve with veggies, pita bread, on sandwiches, and pizza. Enjoy!

This shocking pink beet hummus is a colorful healthy snack recipe! Serve it with veggie sticks and pita bread for dipping.

Creamy Beet Hummus

beet*

garlic clove

chickpeas (1 1/2 cups cooked)

lemon juice

cumin (optional)

Cook the beet

(it&#8217;s easiest to use a leftover cooked beet!): Go to Oven Roasted Beet, Instant Pot Beets, or How to Boil Beets.

Peel the garlic. Drain the chickpeas into a liquid measuring cup. Juice the lemon.

Add the garlic to the bowl of a food processor and process until finely chopped. Add beet (cut into quarters), chickpeas, lemon juice, tahini, kosher salt, and 3 tablespoons aquafaba (water from the chickpea can). Puree for 30 seconds, then scrape down the bowl. Taste. If necessary, add 1 to 2 tablespoons aquafaba. Puree for 1 to 2 minutes to come to a creamy consistency. Store refrigerated for 7 to 10 days.

Top the hummus with cilantro leaves. Serve with veggies, pita bread, or crackers (like these homemade crackers!)

This easy beet hummus is bright in flavor and color. Hints of sweetness from the beets, tangy lemon, garlic, and warm spices are blended together for a healthy nutrient-packed dip great for an appetizer or snack to share! The hot pink color makes it a real showstopper. Kick it up a notch by adding a little salty feta. 

Be sure to read the complete post for more tips and information.

cooked chickpeas (or from can), remove skins

oz canned beets, drained (or 8 oz fully cooked and cooled beets)

tbsp tahini paste

lemon, more if needed

Kosher salt

ice cubes, more if needed

Garnish (optional): feta cheese and parsley

Pita bread wedges pita chips

In the large bowl of a food processor fitted with blade, place chickpeas, cooked beets, tahini, garlic, lemon juice. Season with salt and spices.

Run processor for a bit, and while it's running, add 2 ice cubes (this helps whip the beet hummus to a nice creamy consistency.)

Taste and adjust seasonings to your liking. Run processor again if the hummus is too thick yet, adding a little more ice as it runs (you can let it run for 4 minutes or so until you reach your desired creamy texture.)

Transfer beet hummus to a bowl. Drizzle extra virgin olive oil. Sprinkle feta and parsley on top. Serve with pita wedges or homemade pita chips and veggies for dipping.

I have never been that happy when I have made hummus before but I tried your 'easy hummus' recipe and then divided in half and added some leftover roasted beets to one half and I was really pleased the results of both the plain hummus and the beetroot one. The best hummus I have ever made and will always stick to your method/recipe in future. Many thanks and think removing chickpea skins really did make a difference. Finally got the desired results!

Love this recipe accompanied by your pita chips! All my friends love it! The colours are brilliant!

Hi Suzy:
Just wondering:  don't have sumac alone, but i do have Zataar - a lot of it! One day when i was in a spice shop, i purchased Zataar from about 4 different countries to compare the differences.  tasted it on the bread sold in the streets by the Druze bakers in Jerusalem. The bread was the best! and the only thing on it was olive oil and Zataar. Sumac is one ingredient in some of the Zataar   i have. What do you think? i'll probably try it on a part of the chumous anyway -- just to see. Thanks for the recipe .. hot pink chumous! Who would have thought it would be popular one day? i've made my own chumous but never hot pink. So here goes.....

I'm getting ready to soak my chickpeas for your hummus.  What is the minimum and maximum time for soaking?  Also should I soak them in a glass, plastic or metal dish?  Thanks so much for your time.  Sue

Great recipe.
Two comments:
1. If using canned, boil in the canning liquid for 5 -10 minutes before draining and puréing. Reserve some of the liquid to use if the hummus is too thick.
2. Put tahini, lemon juice and garlic into the processor first and blend to assure complete purée and then add beans, salt etc.  Other additions (roasted peppers, beets and herbs can be added last to obtain the desired consistency and/or mixed to a different, mixed appearance. Consider using dukkah as well as herbs, herb blend mentioned.

I recently went to a Mediterranean Restaurant here in San Diego and had Beet Hummus for the first time.  Since then I have been craving it so I did a search on Suzy's website and came across her recipe.  It is so delicious.  I used a fresh beet which I slow roasted in the oven-whole and once it cooled down, took the peel off.  Also, I took the time to de-skin the chickpeas and wow what a difference, it came out sooo creamy.  It is a little tedious, but well worth. Definitely will make this recipe again. :)

https://www.youtube.com/watch?v=deE3o79PLg4

I show you a few tips tips to make this the BEST red beetroot hummus ever.

👉 FULL RECIPE: http://bit.ly/TMD-Beet-Hummus
👉 SUBSCRIBE TO THIS CHANNEL: http://bit.ly/TMDYouTube-Subscribe
👉 SPICES: http://bit.ly/TMD-Spices
👉 GREEK OLIVE OIL: http://bit.ly/Early-Harvest-EVOO

INGREDIENTS
🔹 2 cups cooked chickpeas (or from can), remove skins for a more smooth finish
🔹 15 oz canned beets, drained  (or 8 oz fully cooked and cooled beets)
🔹 3 tbsp tahini paste
🔹 1 small garlic clove
🔹 Juice of 1/2 lemon, more if needed
🔹 Kosher salt
🔹 1/2 tsp each cumin, coriander, and sumac (optional)
🔹 2 ice cubes, more if needed
🔹 Extra virgin olive oil, http://bit.ly/Early-Harvest-EVOO
🔹 Garnish (optional): feta cheese and parsley

TO SERVE
🔹 Pita bread wedges or homemade pita chips
🔹 Veggies to dip

15-Minute Beetroot Hummus Recipe | The Mediterranean Dish

You&#39;re going to be dipping everything into this creamy delightful beet hummus! It makes a wonderful party appetizer and snack, and it looks and tastes fabulous. It&#39;s also healthy, vegan and gluten-free.Recipe Update: originally posted in October 2019, the recipe has been updated with new photos and notes.

(14 ounces 400 grams) chickpeas, drained (but reserve some of the water)

oz (200 grams)

Tablespoons tahini sauce

lemon, zest and juice

Tablespoons extra virgin olive oil

garlic clove, sliced

cumin

fine salt,

black pepper,

nuts (walnuts or pine nuts)

Seeds (sesame seeds, chia or poppy seeds)

Place all the ingredients into a food processor or in a high-speed blender.

Blend until smooth and ultra creamy. if it looks too thick, you might gradually add some of the reserved chickpea liquid or some water until the desired consistency is reached.

Taste ad adjust the seasoning according to your own taste. You might want to add a bit more salt, pepper, lemon juice. Taste and adjust seasonings to your liking.

If time allows, transfer the hummus to a container and let is rest in the fridge for about 30 minutes until the flavors can meld.

Serve it in a large plate or in a small serving bowl, make a nice swirl on top with the back of a spoon, top with chopped walnuts, seeds, and a drizzle of extra virgin olive oil. Serve with crackers, pita bread, or crudités on the side.

Lay your eyes on this beautiful and vibrant Beet Hummus - a creamy, subtly sweet, and earthy vegan dip. It’s surprisingly easy to make with a handful of ingredients, giving you gourmet flavors every time.

small-medium beet ((~5 ounces or 140 grams) (Note 1))

(15-ounce 425 grams) can chickpeas, (drained and rinsed (Note 2))

baking soda

((90 grams) good-quality tahini (Note 3))

lemon,

garlic cloves, (chopped)

coriander

kosher salt

extra virgin olive oil ((optional, for richness))

Extra virgin olive oil

Za’atar ((optional; store-bought or homemade, see Note 4))

flat-leaf parsley

Homemade toasted pita chips, warm pita or flatbread, crackers,

Prep the (beets). Preheat the oven to 425°F/218°C. Trim off any beet greens and most of their attached stalks (leave some of the stalk intact to prevent beets from “bleeding” in the oven). If the beets have any skinny tails, don’t trim them, as it results in less juicy beets. Wash and scrub the beets.

Roast the beet(s). Rub beets with a bit of olive oil so they have a thin coating. Transfer to an ovenproof baking dish or ovenproof pan for which you have a tight-fitting lid. Add ½ cup (120 mL) water, and cover tightly with foil or the lid. Roast for 45 to 60 minutes, or until fork-tender (medium-sized beets usually take 60 minutes; small beets 45 minutes). While still warm but not hot, run the beets under cool water and peel off the skins (they&#39;re easier to peel when warm). Wear food-safe gloves to avoid temporarily staining your hands. Cut the stems off and discard. Roughly chop the beets.

Simmer the chickpeas. Add the drained and rinsed chickpeas to a saucepan, cover with an inch or two of water, and add 1/4 teaspoon baking soda. Bring to a boil over high heat, then reduce the heat to maintain a rapid simmer for 20 minutes, or until the chickpeas start falling apart.

Drain and rinse cooked chickpeas. Remove any loose skins, but no need to peel the rest. Transfer chickpeas to a food processor or small-capacity high-powered blender (Note 6). Blend for 1 to 2 minutes until you have a smooth puree, scraping down the sides as you go.

Blend the hummus. Add the cooked beet, tahini, 2 teaspoons lemon zest, all of the lemon juice, garlic, cumin, coriander, ½ heaping teaspoon kosher salt, and pepper to taste. Add the olive oil for a richer mouthfeel. Blend until smooth, scraping down the sides with a silicone spatula as you go. Check the consistency. To make it a bit looser, add 1 tablespoon of ice water and blend again. If you prefer a thicker texture, omit.

Once you reach your desired texture, taste for seasonings, adding more salt, lemon zest, lemon juice, garlic, or cumin/coriander as needed.

Transfer the hummus to a large plate and use the back of a spoon to make waves or to make a well in the center. Drizzle with olive oil in the well and garnish with Za’atar if using, cilantro or parsley, and a pinch of flaky salt.

A month ago I was in Bari, Italy in a small bar and one of the offerings was beetroot hummus.  I was amazed at how wonderful it was.  When I got home I looked for recipes and found yours.  I've never made hummus before, so this was a first.  My first attempt was okay, but I didn't have as much lemon juice and zest.   Today I made it again with all the required ingredients.   I must say it's incredible. I did add a little more cumin and it is delicious. It will be on my menu for our Christmas party in December.   Thanks so much for helping me recreate memories of our trip!

I loved this houmous. I've made it with half less garlic and half less lemon juice, as I like my houmous less tangy and garlicky. I now understand why my houmous was never so smooth, because I used to use chickpeas straight from the tin. This will never happen again. And now I can avoid houmous with rapeseed oil and vinegar that's sold in the shops and enjoy my home made houmous!

Hello, Nisha.

Your beet hummus recipe is a unique twist on the classic, with its vibrant red color and lovely flavor. It's become my go-to appetizer for Sunday sports watching. I use my homemade wheat bread, which I make using a bread machine.

I followed your recipe except for the coriander, replacing it with 3-4 tablespoons of curry, minus the ¼ teaspoon ground cumin and freshly cracked black pepper.

I used one cup of dry Garbonzo beans cooked in the Insta-pot with a small oven-cooked beet.

I've always bought Beet Hummus in the past --it's expensive, so it was always a special treat...  but now I know how easy it is to make this tasty goodness at home. I doubled the recipe, as our family gobbles down hummus. Thank you for another fabulous recipe!

OMG I am so happy that you do justice to the origins and call it Palestinian instead of white washing it and calling it isr*eli. Free Palestine &lt;3

I love your beet hummus! I usually roast a few beets at once and freeze them in little cubes. No need to thaw them before you make your next hummus. The little ice beet cubes will make it even creamier.

Great recipe. The trick to a smooth consistency is boiling the chickpeas

Absolutely delicious!😋 Thank you for yet another soul-satisfying recipe!

Creamy, tangy, slightly sweet, satisfying and a beautiful presentation! Served it as a starter for Christmas eve and people would not stop saying how good it was.

Wonderful flavor and oh, so pretty!  WAY better than any other hummus I’ve made.
Used store bought beets.  Used your instant pot method for dried chickpeas and they were perfect.  Never knew chickpeas could actually taste great themselves since the ones from the can are somewhat tasteless.  Recipe was super easy, came together quickly, and tastes amazing.  Can’t wait to share with friends tomorrow.  Thank you again for another stellar recipe.

https://content.jwplatform.com/videos/I3mb7rhk.mp4

This Pickled Beet Hummus recipe is the perfect shade of pink, full of the best flavors, and so easy to make! Tender and tasty chickpeas are mixed with pickled beets, lemon zest, garlic, tahini, and more for a pickled beet appetizer you will love for any occasion. 

Pickled Beet Hummus

can chickpeas, drained

lemon zest (+ more for garnish if desired)

olive oil (+ 1 teaspoon for garnish)

parsley (fresh ground pepper and toasted sesame seeds

In a food processor, pulse chickpeas with tahini for a couple of minutes. Add in lemon zest, garlic, salt, and olive oil.  Puree until smooth.

Blend in pickled beets.

Spread into a bowl and pour a teaspoon of olive oil over the top.

If desired, garnish with fresh parsley, more lemon zest, freshly cracked black pepper and toasted sesame seeds.

Serve with pita chips, naan bread, cucumbers or carrots.

Made this today and OMGoodness is it YUMMY! I take hummus as part of my lunch every day so I'm always excited to find a good recipe for some variance.

This roasted beet hummus is pink, delicious, and fun to eat! Pair it with pita chips and veggies for a snack or appetizer! A perfect way to use up beetroot!

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Top 10 beet hummus recipes from across the web

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The BEST Avocado Beet Hummus Toast

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Creamy Beet Hummus

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Beet Hummus

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The most viewed beet hummus recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine