This beet hummus is far from ordinary! It’s bursting with flavor and the easiest dip to make!
Beets give this hummus it’s beautiful purple color and earthy, sweet flavor. A splash of lemon and white wine vinegar add brightness that compliments the beets in the best way! Dip 30-Minute Wheat Naan, 1-Hour Beer Bread, or Baked Tortilla Chips into your beet hummus for an easy snack or appetizer.
- Chickpeas (garbanzo beans) – chickpeas (also known as garbanzo beans) are the base for our hummus!
- Pre-cooked beets – pre-cooked beets can typically be found in a vacuum-sealed, refrigerated package in the produce section of the grocery store! Pre-cooked beets save so much time and are delicious without the work! Here’s a link to my favorite pre-cooked beets…this is not an ad!
- Tahini paste – tahini paste is made from ground sesame seeds, and it gives hummus its distinctive flavor and smooth, creamy texture.
- Extra virgin olive oil – olive oil binds all of our flavors together, yielding a smooth, creamy hummus.
- Lemon juice – lemon juice adds brightness and a touch of needed acidity in beet hummus.
- Lemon zest – lemon zest adds a hint of lemon flavor.
- White wine vinegar – white wine vinegar adds brightness and a fruity acidity that compliments the flavor of the beets. It’s the secret ingredient!
- Garlic – garlic. Enough said.
- Ice cold water – ice water is another little secret to creamy hummus!
- Salt – salt adds flavor.
- Hot pepper flakes (optional) – hot pepper flakes are optional and add a little spicy kick if you like heat!
- Chickpeas – substitute cannellini beans for chickpeas. You may need to add more olive oil since the cannellini beans are thicker in texture.
- Precooked beets – substitute raw beets for precooked beets. Follow the video below for tips to microwave beets quickly! Or you can roast beets wrapped in foil at 375 degrees for 50 minutes until they are fork tender. Let them cool and peel.
- White wine vinegar – substitute white balsamic vinegar or extra lemon juice for white wine vinegar.
What Does Beet Hummus Taste Like?
Beet hummus has that traditional nutty hummus flavor with the addition of earthy, sweet beets, a touch of acidity from lemon and white wine vinegar, and a hint fresh garlic.
Beet Hummus Toppings
Mix and match these fun beet hummus toppings:
- Chopped parsley
- Snipped chives
- Toasted pine nuts
- Crushed pistachios
- Chopped walnuts
- Traditional or broccolini pesto
- Lemon zest
- Crème fraiche, Greek yogurt or sour cream
- Ricotta salata
- Hot pepper flakes
What to Dip In Hummus
My favorite things to dip in hummus are:
- 30-Minute Wheat Naan
- 1-Hour Beer Bread
- Baked Tortilla Chips
- Pita chips
- Raw veggies
- Spread on sandwiches or toast
- A dollop in a bowl or salad
- As part of an antipasto platter or bruschetta bar
Tips & Tricks
Use precooked beets if possible. They are easy to find in the produce refrigerator section of the grocery store! If you prefer to roast or cook your own beets, follow the video below which includes how to microwave beets quickly! Or you can roast beets wrapped in foil at 375 degrees for 50 minutes until they are fork tender. Let them cool and peel.
Frequently Asked Questions (FAQs)
Hummus is typically gluten-free, including this easy beet hummus!
Beets have an earthy, sweet taste and tender, soft texture when cooked/roasted.
Yes, hummus is a perishable food that should be stored in an airtight container in the refrigerator.
Homemade hummus stays fresh for about 7 days.
You can freeze hummus, but I don’t recommend it. The ingredients tend to separate and the flavor isn’t fully retained when frozen.
More Dip Recipes On Tastefully Grace!
- Traditional Italian Bagna Cauda
- Sun-Dried Tomato Olive Tapenade
- Creamy Lemon, Roasted-Garlic Hummus
- Thai-Style Peanut Sauce
- Whipped Garlic Sweet Potato Spread
- Blender (or Food Processor)
- 2 (~15.5 ounce) cans chickpeas drained
- 8 ounces pre-cooked beets see note below for more details
- ¼ cup tahini paste stirred
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- ¼ teaspoon lemon zest packed
- 2 large garlic cloves peeled
- 2 tablespoons ice cold water
- 1 ½ teaspoons white wine vinegar
- ½ teaspoon salt
- Dash of hot pepper flakes optional
- To a blender, add all ingredients (drained chickpeas, pre-cooked beets, tahini, olive oil, lemon juice and zest, garlic, cold water, vinegar, salt, and hot pepper flakes to taste).
- Blend for 1-2 minutes until smooth and creamy.
- Serve with toppings of choice (my favorite options listed in the post above!).
- Use precooked beets if possible. They are easy to find in the produce refrigerator section of the grocery store! If you prefer to roast or cook your own beets, follow the video above which includes how to microwave beets quickly! Or you can roast beets wrapped in foil at 375 degrees for 50 minutes until they are fork tender. Let them cool and peel.