Beet Hummus

How pretty is this Beet Hummus? It’s not only bright, vibrant, and super fun but it’s the easiest dip to whip up and tastes incredible. There’s hardly any prep work involved and not even any cooking involved, all you need to do is add the ingredients to a blender and blitz until it’s smooth and creamy.

Oh and if you love dips and hummus as much as I do then check out my Jalapeño Hummus and, Artichoke Dip they are both super easy and just as delicious!

What You Need to Make this Recipe

Beets: I use canned cooked beets because they are quick and easy to use. If your beets are canned whole then roughly chop them first so they are much easier to blend.

Garlic: make sure you use fresh garlic cloves to make this dip, it’s an important ingredient for a delicious tasting hummus and garlic powder won’t give you the same fresh and bold flavor.

Tahini sauce: tahini sauce comes in light and dark varieties and you want to make sure you buy the light tahini sauce because dark tahini can be very bitter.

How to Make Beet Hummus

1. Mince the garlic.

2. Add the cooked beets to a blender.

3. Add the garlic.

4. Zest the lemon and add that to the blender.

5. After you’ve zested the lemon add the lemon juice.

6. Finally add the tahini sauce.

7. Blitz the beet hummus whilst slowly adding the olive oil until smooth and creamy.

8. Serve with pitta bread, chips, or veggies.

Tips and ideas for making this recipe

• Make sure to drain the canned beets very well before adding to the blender.
• If your beets are whole roughly chop them before blending.
• Add the olive oil slowly when the blender is on so the hummus becomes extra smooth and creamy in texture.
• If your hummus is too thick then add more olive oil or a splash of water until you reach the desired consistency.
• If your hummus is too thin and you prefer a chunky texture then you can add canned chickpeas or white beans such as cannellini to thicken it.
• Feel free to add different spices to taste such as cumin and sumac.
• You can also experiment with different ingredients such as jalapenos or cayenne pepper for a spicy kick or fresh cilantro.
• I often add 3 garlic cloves to this instead of 2, if you love the spiciness of fresh garlic then I recommend trying it!

Frequently Asked Questions

Can I use pickled beets?

I don’t recommend using pickled beets because of the strong vinegar flavor they’ll give the hummus. When you buy canned cooked beets make sure they aren’t pickled!

Can I make this with raw beets?

You’ll need to cook the beets first. I recommend doing it by rubbing a little olive oil over the beets and wrapping them individually in aluminum foil. Roast the beets in a hot oven (400F/200C) until a knife can be inserted all the way through with ease. Let cool slightly then peel off the skin.

What can I serve it with?

I love to serve this dip with pitta bread or tortilla chips for dipping! If you’re looking for a low carb option then veggies such as carrot sticks, cucumber, bell peppers, and tomatoes would all be delicious with this dip.

Can I freeze leftovers?

Yes, you can freeze leftovers in suitable containers then thaw completely before eating. You can also store this hummus in the fridge for 4-5 days!

If you’ve tried this Beet Hummus recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

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