Snack lovers, I’ve got a brand new set of recipes for you over the next few weeks that you’re going to LOVE. If you’re like me and can literally put hummus on anything, get ready to learn how to make the best hummus recipes from scratch.
We’re kicking it off with this gorgeous beet hummus recipe that’s just as delicious as it with beautiful. It has super simple ingredients and a whole roasted beet to create the creamiest, dreamiest hummus recipe ever in just a few steps. I promise even beet-haters will go back for seconds of this dip! Get all of our tips, tricks and amazing ways to serve it all in the post and serve it up at your next get-together or stock up in the fridge.
Beauty (and the beet)
I couldn’t help myself with a little beet pun. Have you cooked with or eaten beets before? Whether you’ve only tried them once, love them or might not be so sure about them, get ready for your new favorite recipe using beets. While beets aren’t my *favorite* form of produce, I love the nutrients they pack plus the gorgeous color they add to recipes. Did you know they’re:
- Packed with essential vitamins and minerals like vitamin C, folate, potassium and magnesium, plus plenty of fiber to aid in digestion.
- Filled with nitrates that might help you perform and recover more quickly and easily when exercising (pre-workout beets, anyone?!)
- A great source of antioxidants and anti-inflammatory properties.
- Beautiful! Okay, HOW GORGEOUS is that pink color? I’m obsessed.
Ingredients you’ll need to make beet hummus
This homemade beet hummus recipe is made with super simple ingredients that you might already have in your kitchen. It’s actually just a very basic (but perfectly delicious and creamy) hummus recipe with the addition of a gorgeous, roasted beet! Here’s what you’ll need to make it:
- Chickpeas: you’ll just need one can of chickpeas in this recipe, and remember to save the liquid that comes in the can.
- Garlic: for a wonderful, savory element.
- Tahini: the key in hummus recipes! Tahini is just a paste made from sesame seeds that gives hummus the perfect texture. We love Soom tahini — use the code ‘ambitiouskitchen’ for 10% off!
- Lemon juice: a little bright acidity help to balance the flavor in this beet hummus recipe.
- Salt: don’t forget to adequately season your hummus.
- Beet: you’ll need one small beet in this recipe and we’re going to roast it up so it’s deliciously sweet but not overpowering.
- Optional: if you want super creamy hummus you’ll also need a little baking soda — more on this below.
What does beet hummus taste like?
Beets themselves have a slightly earthy, sweet flavor because they are a root vegetable. Roasting the beet brings out this natural sweetness even more, so this roasted beet hummus recipe will be a little sweeter than traditional garlic hummus. However, the sweetness is not overpowering. With the lemon juice, tahini and garlic you’ll find the perfect balance of earthiness, acidity and savory elements to balance it all out.
All I can say is this beet hummus is a MUST try, even for beet-skeptics!
Want to make super creamy beet hummus?
The key to making the creamiest hummus is to actually remove the skins from the chickpeas. This is optional (and the hummus will still be delicious if you skip this step) but it does add an extra amazing texture. Here’s how to do it:
- Drain the chickpeas. Start by draining your can of chickpeas and reserving the liquid in a bowl. Rinse the drained chickpeas and dump them into a different, microwave safe bowl.
- Add baking soda. It might sound strange, but you’ll then toss the drained, rinsed chickpeas with 1 1/2 teaspoons of baking soda!
- Heat them up. Once your chickpeas are coated with baking soda, microwave the whole bowl for 90 seconds.
- Cool off & remove skins. Finally, pour the hot chickpeas into a large bowl and cover them with cool water. Gently rub the skins off of the chickpeas using your hands and drain off the water that has the skins in it. Repeat until all of the chickpeas have been skinned. This might take 4-5 changes of cool water. Then, follow the instructions as written!
How to roast a whole beet
Before we add the beet to the hummus, we’ll of course have to roast it up to make it nice and tender:
- Prep your oven & beet. Preheat the oven to 400º, and wash a small beet. Remove any leaves and stems from the top of the beet as well.
- Wrap the beet & roast. You’ll then want to wrap the beet in tin foil, place it on a small sheet pan, and roast for 60 minutes or until fork tender.
- Cool & prep. Let the beet cool completely, then remove the skins with your fingers. Cut off the stem end and chop the roasted beet into big chunks before adding it to the hummus recipe.
Homemade beet hummus in 5 simple steps
I know that waiting to roast a beet for an hour sounds tough, but trust me when I say the results are worth it! Plus, the rest of the hummus-making is so easy and quick. Here’s how to do it:
- Roast the beet. Start by roasting up that beet using the instructions above. While it’s roasting, you can jam out to some music or prep your chickpeas!
- Skins or no skins. First, decide whether you’d like to remove the skins from your chickpeas using the method above or leave them as-is. Once your chickpeas are ready, add them to the bowl of a food processor or a blender.
- Add the rest of the ingredients. Next, add some chickpea liquid from the can, garlic, tahini, lemon juice, salt and your roasted beet chunks.
- Blend it up. Pulse or blend the ingredients for about 60 seconds or until everything is completely smooth. If anything is getting stuck or appears too thick, simply add more chickpea liquid 2 tablespoons at a time.
- Taste, adjust & serve. Once the hummus is nice and smooth and creamy, taste it and add more seasonings if you’d like. Then serve and enjoy!
Store your homemade roasted beet hummus in an airtight container in the fridge for up to 5 days.
Amazing ways to enjoy beet hummus
- Use it as a dip for grain free crackers, your favorite veggies, pita bread, or add it to a vegan charcuterie board.
- Spread it on your favorite veggie sandwiches for a pop of color and flavor
- Create a fun party appetizer with beet hummus, sliced radishes, a sprinkle of feta and some fresh parsley on little crostinis
- Add a dollop to a fresh chopped salad, grain bowl or veggie-packed wrap
More hummus recipes you’ll love
Get all of our delicious dip recipes here!
I hope you love this beautiful roasted beet hummus recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Total Time 1 hour 30 minutes
Bright and creamy beet hummus made with simple ingredients and tons of wonderful flavor from a whole roasted beet! This vegan beet hummus recipe is just as delicious as it is beautiful and makes the perfect easy snack, dip or spread. Skip the store-bought version and make wonderful homemade beet hummus!
- 1 small beet (about 2.5″ in diameter)
- 1 15 oz can chickpeas, drained but with the liquid reserved
- 1 1/2 teaspoons baking soda (if removing the chickpea skins — see below for instructions)
- 1 clove garlic
- 1/4 cup tahini
- Juice from 1/2 lemon (about 2 tablespoons)
- 1/2 teaspoon salt
Preheat the oven to 400º. Wash one beet (about 2.5” in diameter) and remove any leaves and stems from the top of the beet.
Wrap the beet in tin foil, place it on a small sheet pan, and roast for 60 minutes or until fork tender.
While the beet is roasting, drain the chickpeas over a colander, reserving the liquid in a bowl. Skip to step 8 if not removing the skins from the chickpeas.
To remove the skins for creamier hummus: rinse the chickpeas and add them to a small microwave-safe bowl.
Toss the chickpeas in 1 ½ tsp. baking soda and microwave them for 90 seconds.
Pour the hot chickpeas into a large bowl and cover with cool water. Gently rub the chickpeas between your hands to remove the skins. Drain off the water with the skins, and repeat the process until all the skins have been removed. It may take 4-5 changes of water.
Once the beet is done roasting and is fork tender, cool it completely, then remove the skins with your fingers. Cut off the stem end and chop into big chunks.
Add the chickpeas (with skins on or off), ¼ cup of chickpea liquid from the can, roasted beet chunks and all other ingredients to a food processor or blender and blend until completely smooth, about 60 seconds. If things aren’t moving around very well, you can add 2 extra tbsp. at a time of the chickpea liquid.
Taste and adjust seasoning if necessary. Serve with crackers, chips, veggies, or as a sandwich spread.
To store: store your homemade roasted beet hummus in an airtight container in the fridge for up to 5 days.
Servings: 8 servings
Serving size: 2 tablespoons
Saturated fat: 0.7g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats