This stunning Beet hummus is colourful, healthy nutrient-packed and delicious. Made of cooked beet, tahini, chickpeas, garlic, lemon juice and olive oil, seasoned with cumin and a pinch of salt. It has creamy and velvety texture and a very unique slightly sweet taste. Vegan and gluten free! It takes 10 minutes to make it.
This hummus is my twist on a classic Middle Eastern hummus recipe. You will love it!
Beet hummus recipe
Hummus is one of my go-to appetizers. I recommend to try my classic Middle Eastern Hummus, Red pepper Hummus, Spicy Hummus, Avocado hummus or Roasted garlic hummus. Beef hummus has been on my bucket list for the last few years. And, frankly speaking, I didn’t plan to make it this week. But after making borscht, I had one extra cooked beet. I decided to give a try to beet hummus! Oh, boy! It turned out to be amazing! It is not only a power-packed dip, it is very delicious. And so much flavor!
How to make Beet Hummus
It is so easy to make this smooth and bright hummus dip. Let’s have a look at the process.
• Put all the ingredients in your food processor and pulse until smooth.
• Taste it and adjust seasoning. Add some water if it is too thick for you.
• Top hummus with toasted chopped walnuts, some reserved chickpeas, black sesame seeds. Don’t forget to drizzle with some olive oil.
Can I freeze hummus?
Yes, absolutely! Freeze it as you freeze any other food. Use an airtight freezer-safe container and don’t fill to the top because it is common for any food to expand as it freezes. You can keep beet hummus in the freezer for 2-3 months.
How to unfreeze beet hummus?
Transfer it from the freezer to the fridge and allow to thaw for 20-24 hours. If you find that the texture has changed and has become grainy, simply beat it with one tablespoon of water in a food processor until smooth again.
How to store beet hummus?
It will stay fresh for 4-5 days in the fridge. Drizzle generously with olive oil and cover with plastic wrap tightly before putting in the fridge.
Serve it with pita bread, fresh veggies or roasted chicken grill meat.
If you hate beet and you are scared that it will overpower the dish , these hummus recipes:
If you make this Beet Hummus be sure to leave a comment or give this recipe a rating! I will be happy to hear from you!
How to make beet hummusPrint
- Total Time: 10 minutes
- Yield: 4 1x
This stunning Beet hummus is colourful, healthy nutrient-packed and delicious. Made of cooked beet, tahini, chickpeas, garlic, lemon juice and olive oil, seasoned with cumin and a pinch of salt. It has creamy and velvety texture and a very unique slightly sweet taste. Vegan and gluten free! Takes 10 minutes to make it.
- Medium beet ( roasted or boiled)-1
- Chickpeas ( mostly drained)- 1 can/ 15- oz/425 gm
- Tahini pasta- 2 tbsp.
- Garlic cloves-2
- Juice of 1 lemon
- Cumin powder- 1 tsp.
- Pinch of salt
- Olive oil - ⅓ cup
FOR THE TOPPING
- Toasted walnuts (chopped)-1 tbsp.
- Black sesame seeds- 1 tsp.
- Red chili-as needed
- Olive oil- 2 tbsp or as needed
- Sumac- ½ tsp.
- Cook, cool and dice beetroot.
- Add the diced beetroot, tahini, salt, cumin powder, lemon juice, olive oil and garlic cloves into your food processor. Blend until smooth.
- Taste hummus and adjust seasoning to your taste. You might need to add more lemon juice or cumin powder. If you find it to be too tick for you, add some water, a tablespoon at a time.
- Transfer to a serving plate , top with chopped toasted walnuts, black sesame seeds, olives, red chili, then drizzle with olive oil. Sprinkle with sumac.
- Prep Time: 5
- Cook Time: 5
- Category: Hummus recipes
- Cuisine: Arabic
- Serving Size: 1 serving
- Calories: 216
- Fat: 14 g
- Saturated Fat: 1.8 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Protein: 6.1 g
- Cholesterol: 0 mg
Keywords: beet hummus, hummus recipe, hummus, vegan, dips
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