Beet Hummus

This super creamy beet hummus recipe is a healthy, vibrant and delicious snack! It’s gluten free, vegan and easy to make with just 7 ingredients. Serve it with pita bread or veggies for dipping up all of the tasty goodness!

Since 2014, I’ve been making this beet hummus recipe on repeat, and I just can’t get enough! It’s creamy, delicious and healthy, making it the perfect snack.

Beets are full of vitamins, nutrients and antioxidants. They help boost energy levels and are a great detoxifier for the body. On top of being a healthy superfood, they’re so tasty!

Whether you roast, steam or boil the beets, they blend up perfectly into a delicious dip with a creamy texture, wonderful taste and vibrant bright pink color. It’s great dipped up with warm pita bread, veggies, crackers or pita chips.

Once you cook the beets, it only takes 5 minutes to whip up this creamy hummus. You can even purchase steamed beets at the grocery store to make this recipe even easier! Store the hummus in the fridge for up to 10 days. This way, you’ll have a healthy snack on hand whenever you need a little nutritious nibble!

Ingredients

For the full ingredient quantities, scroll to the recipe card at the bottom of this post.

• Beets – for this recipe, you’ll need ½ pound of red beets. In this blog post, I’ll show you how to steam the beets for this hummus recipe. If you’d like to roast or boil the beets, follow this post for how to cook beets 3 ways.
• Garbanzo beans (also called chickpeas) – these canned beans are the base of the hummus. We’ll also use 2 tablespoons of the chickpea liquid, from the can, in the hummus. This liquid is known as aquafaba. It’s a wonderful, starchy liquid that helps puree the hummus into a thick, yet creamy texture.
• Tahini paste – this Middle Eastern condiment is made of ground sesame seeds. It adds smoothness to the texture of the hummus. You can usually find it at the grocery store near the peanut butter and other nut butters. Always be sure to check the label to make sure the tahini paste only contains 100% ground sesame seeds, with no other added ingredients.
• Garlic – I recommend fresh minced cloves of garlic for the best flavor.
• Lemon – you’ll want to use both the zest and the juice from a fresh lemon. This gives the hummus a nice tang and bright flavor. Since we’ll be zesting the outside of the lemon, you want to find a bright lemon, without any blemishes on the outside skin.
• Salt – to season the hummus and bring out all of the flavors in the dip.
• Olive oil – adds to the smooth and luxurious texture of the hummus. I recommend a light and delicate extra-virgin olive oil for this recipe.

Instructions

I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.

1. Steam the beets. Add 2 inches of water to a large pot on the stove over high heat. Bring the water to a boil. Trim the stems and greens off of the beets, then scrub the beets clean. Add the beets to a steamer basket above the boiling water on the stove. Make sure that the beets do not touch the water. Cover the pot, keep the stove on high and steam the beets for 30-40 minutes, for medium-to-large beets. After 30 minutes, remove the lid and pierce one of the beets with a fork. If the beets are fork tender, that means they’re cooked and you can turn the heat off on the stove.
2. Peel the beets. Use tongs to remove the beets from the steamer basket. Run them under cold water, then use your hands to peel the beets. The skin of the beets will easily slide off after they’re steamed.
3. Cool and dice the beets. Place the peeled, steamed beets on a cutting board to cool. Once cooled, dice the beets into 1 inch cubes.

4. Remove the liquid (known as aquafaba) from the can of garbanzo beans. You’ll want to remove 2 tablespoons of the liquid and set it aside. Drain the rest of the liquid from the can of beans, rinse them, then add them to a food processor.
5. Add the other ingredients to the food processor. Add the steamed, peeled and cubed beets to the food processor with the garbanzo beans. Add the 2 tablespoons of liquid reserved from the can of beans. Also add the tahini, minced garlic, lemon zest, lemon juice and salt.
6. Add the olive oil while blending. Place the lid on the food processor and turn it on. As the hummus blends, slowly drizzle the olive oil in the opening of the lid in the food processor. This way it will easily blend into the hummus. Continue blending for 30-60 seconds, or until the hummus is smooth and creamy.

I recommend storing the hummus in the fridge for at least 30 minutes before serving. This will allow the flavors to meld together. Before serving, you can optionally top the beet hummus with fresh chopped parsley, lemon zest, flaky sea salt and za’atar.

More dip recipes

If you love a good dip as much as I do, you have to check out some of my other creamy dip recipes!

Spicy Feta Dip

French Onion Dip

Green Chili Chorizo Queso Dip

Buffalo Chicken Dip

Spicy Sriracha Hummus

Roasted Garlic Dip

Print Pin

5 stars (1 rating)

Rate this Recipe

Beet Hummus

This super creamy beet hummus recipe is a healthy, vibrant and delicious snack! It's gluten free, vegan and easy to make with just 7 ingredients. Serve it with pita bread or veggies for dipping up all of the goodness!

Servings: 24 ounces

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Author: Whitney Bond

Course: Appetizer, Snack

Cuisine: Mediterranean

Cook ModePrevent your screen from going dark

Ingredients

½1x2x

• ½ pound red beets
• 15 ounce can garbanzo beans, remove 2 tablespoons liquid from the can, then drain and rinse
• 2 tablespoons tahini
• 2 cloves garlic, minced
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice, freshly squeezed
• ½ teaspoon salt
• ½ cup extra virgin olive oil

Instructions

Steam the beets

• Steam the beets by adding 2 inches of water to a large pot on the stove over high heat. Bring the water to a boil.
• Trim the stems and greens off of the beets, then scrub the beets clean.
• Add the beets to a steamer basket above the boiling water on the stove. Make sure that the beets do not touch the water.
• Cover the pot, keep the stove on high and steam the beets for 30-40 minutes, depending on the size of the beets. After 30 minutes, remove the lid and pierce one of the beets with a fork. If it’s easy to slide the fork in and out of the beet, that means it’s cooked and you can turn the heat off on the stove.
• Use tongs to remove the beets from the steamer basket. Run them under cold water, then use your hands to peel the beets. The skin of the beets will easily slide off after they’re steamed.
• Place the peeled, steamed beets on a cutting board to cool. Once cooled, dice the beets into 1 inch cubes.

Prepare the hummus

• Remove 2 tablespoons of the liquid from the can of garbanzo beans and set it aside.
• Drain the rest of the liquid from the can of beans, rinse them, then add them to a food processor.
• Add the beets to the food processor with the garbanzo beans. Add the 2 tablespoons of liquid reserved from the can of beans with the tahini, minced garlic, lemon zest, lemon juice and salt.
• Place the lid on the food processor and turn it on. As the hummus blends, pour the olive oil in the opening of the lid in the food processor. This way it will easily blend into the hummus.
• Continue blending for 30-60 seconds, or until the hummus is smooth and creamy.
• I recommend storing the hummus in the fridge for at least 30 minutes before serving. This will allow the flavors to meld together.
• Before serving, you can optionally top the beet hummus with fresh chopped parsley, lemon zest, flaky sea salt and za’atar.

Notes

• The nutrition information provided above is for one ounce, or two tablespoons, of hummus.
• To make this recipe really easy, purchase peeled steamed beets at the grocery store. You can usually find them in the refrigerator, in the produce section, near the bagged salads and refrigerated salad dressings.
• You can also steam the beets ahead of time and store them in the refrigerator for up to 7 days before making this hummus.
• Instead of steaming the beets, you can also roast or boil the beets. Visit this blog post for how to cook beets for step by step instructions on how to boil beets and roast beets.
• This recipe is gluten free and vegan, when served with veggies for dipping.
• You can store beet hummus in the fridge for up to 10 days, in an airtight container.
• Serve the hummus with pita bread, crackers, pita chips or veggies for dipping.

Nutrition Facts

Calories 68kcal (3%)Carbohydrates 4g (1%)Protein 1g (2%)Fat 6g (9%)Saturated Fat 1g (5%)Polyunsaturated Fat 1gMonounsaturated Fat 4gSodium 106mg (4%)Potassium 65mg (2%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 7mgVitamin C 1mg (1%)Calcium 10mg (1%)Iron 0.4mg (2%)

Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.