This quick beetroot hummus recipe is my new go-to appetizer. If Barbie made hummus, this would absolutely be it! It has a refreshing flavor of hummus and beets, and is delicious as a dip or healthy spread for an appetizer or on Barbie-themed sandwiches.
Ever since I discovered this beetroot hummus recipe, it has been my favorite appetizer. I’m making it A-L-L the time. It always disappears minutes after I serve it! I highly recommend making a double batch if you’re feeding more than 6 people.
How to cook fresh beetroot?
You need to use cooked beets for this recipe. To save time, you can buy vacuum-packed cooked beets in the grocery store if you don’t feel like cooking them yourself. They are found it in the refrigerated aisle in grocery stores.
To cook your own beetroots, you can bake or boil them
Either way works, but baked beets have a bit more flavor than boiled, so it’s my preferred method.
To bake the beets:
- Cut off any tops and wash or scrub the root clean. You don’t need to peel beetroot before baking.
- Wrap beets in aluminum foil, place on a baking sheet, and place in a 375°F/190°C preheated oven until cooked through and very tender. This can take 60 minutes or longer, depending on their size.
- Let cool slightly, then peel and slice into thick slices.
How to make easy beetroot hummus
This is one of the easiest recipes to make and it tastes amazing!
- Place the beetroots, chickpeas and garlic into a food processor (I love my Ninja Food Processor!) and process for 1 minute until ground.
- Add all the remaining ingredients and process until creamy. It should have some grainy texture. If it’s dry or you want to thin it out and make it more creamy, add more tahini or water, until you like the consistency.
- Place the hummus into a serving dish using a small scraper and enjoy!
What can be used instead of tahini?
Tahini is ground up sesame seed paste and is a key ingredient in hummus. It’s grown in popularity so it’s commonly found in grocery stores. But if you can’t find it or simply want to leave it out, feel free. I personally love the flavor and texture it gives hummus (it makes it extra creamy and smooth), but you can still make this recipe with out.
If your hummus is too thick or appears dry without the tahini, try thinning it out with water. Some people who are allergic to sesame use nut butter (such as sunflower seed butter or peanut butter) as a substitute, but I recommend adding a little at a time, to make sure you like the flavor.
Can you freeze hummus?
I get asked this a lot. Personally, I don’t recommend freezing homemade hummus, because the flavor and texture won’t stay the same.
How long can you keep homemade beetroot hummus?
Homemade hummus will stay fresh for 3-5 days in the fridge. The less garlic or lemon juice you use, the longer the hummus will stay fresh. I think that they add so much flavor though, so I recommend using them anyway.
How should I serve beetroot hummus?
Hummus is traditionally eaten with pita bread, but feel free to serve it with crackers or cut up veggies of your choice.
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More delicious appetizer recipes
- Homemade Hummus From Scratch: This classic recipe is extra smooth and creamy.
- Caprese Salad with Pesto: Full of fresh flavors and delicious mozzarella cheese.
- Easy Guacamole: Incredibly simple and the perfect party dip.
- 5-Ingredient Sweet Potato Fritters: Crispy, crunchy, and so yummy!
- Cheese Stuffed Mushrooms: You won’t be able to eat just one.
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This super simple beet hummus recipe is the perfect appetizer. It's super smooth, creamy, and full of fresh beet flavor. Serve with pita, crackers, or fresh veggies!
- 1 can chickpeas (430 g/15 oz), drained and rinsed
- 2 medium cooked beetroots (read above post on how to cook them), cut into quarters
- 2 cloves garlic
- zest and juice from 1 medium lemon
- 2-3 tablespoons tahini
- 2-3 tablespoons olive oil
- ¼ teaspoon salt
- ½ teaspoon ground cumin
Place the beetroots, chickpeas and garlic into a food processor and process for 1 minute until ground. Add all the remaining ingredients and process until creamy. It should have some grainy texture, that’s ok. If it’s dry or you want to thin it out and make it more creamy, add more tahini or water, until you like the consistency.
Adjust seasonings, adding more salt, cumin, olive oil, or lemon juice if needed.
Scrape into a serving bowl to use immediately. I like to serve it at room temperature. Refrigerate in an airtight container if you aren't serving right away.
Beetroot hummus will keep in the fridge, covered well, for 4-5 days.