Fuchsia beetroot hummus is a showstopping dip for parties and potlucks, and fabulous for midday snacking, too.
Hummus has been a permanent fixture of my grocery list ever since I transitioned to [mostly] plant-based eating nearly a decade ago. It’s the perfect midday snack, since the protein and fiber in the chickpeas help keep you full until dinner. And there’s no easier way to eat a whole bunch of raw veg in one sitting (or more like “standing”, as in over the kitchen counter).
I’ve been meaning to develop a hummus recipe of my own (I live for a homemade dip) and figured regular hummus is great, but beet hummus is even better. I mean, there just aren’t enough fuchsia foods out there, ya know?
This take on the Middle Eastern dip may not be traditional, but it is a fun and gorgeous twist. The beet lends a slightly sweet and earthy quality to the hummus, which is balanced perfectly with tangy lemon juice.
Quick Recipe Summary
- What: An easy homemade dip (vegan + gluten-free) made with canned chickpeas and boiled (or roasted) beets.
- Why You Should Make It: It’s an eye-catching twist on classic hummus that works as a dip, a sandwich spread, or a dinner party appetizer.
- How: You boil a small beet until tender, then peel it, and blend with drained chickpeas, tahini, and standard hummus seasonings.
Beet Nutrition Notes
Beets (a.k.a. beetroots) are one of the most powerful superfoods out there. They are packed with fiber and Vitamin C (an antioxidant), as well as minerals like folate, potassium, and iron. Beets are also known to have blood pressure-lowering effects. If you’re looking to add more beets to your diet, hummus is an easy place to start!
Key Ingredients + Substitutions
- Beet: You’ll need one small-medium beet here. While I don’t recommend substituting with canned beets, you can use one of those vacuum-sealed ones that are sold refrigerated in the produce section.
- Chickpeas: You’ll need one standard can or 1 1/2 cups home-cooked chickpeas.
- Tahini: Makes hummus rich and creamy. This Middle Eastern sesame seed paste is available in most supermarkets, either in the international foods aisle or near the other nut butters. Tahini can vary widely in taste and texture, so you may have to try a few to find one you like. In my experience, Middle Eastern brands are best, but the Trader Joe’s and Whole Foods 365 versions are great too. Look for tahini that’s light beige, runny, and not gritty.
- Lemon Juice: What makes hummus tangy and bright.
How to Make Easy Beet Hummus (Step-by-Step Photos)
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Prep the Beet
Cook the beet in boiling water until it can be pierced easily with a knife, about 30 minutes. When it’s cool enough to handle, trim off the ends, and peel off the skin (using a vegetable peeler or paring knife).
Note: If you prefer to roast, wrap the beet in foil, and cook in a preheated 400ºF oven until it can be pierced easily with a knife, about 40 minutes.
Step 2: Combine All the Ingredients
Roughly chop the beet and combine in a food processor with the other ingredients.
Step 3: Purée the Hummus
Purée until completely smooth. Add water as needed – 1 tablespoon at a time – to achieve a smooth, creamy, fluffy consistency. I usually add 2 to 3 tablespoons.
Pro Tip: Blend for longer than you think you need to! Chickpeas and beets both need extra time to sufficiently break down. Remember that hummus needs to be smooooth – you don’t want any tiny chunks of beet left behind.
Step 4: Chill and Serve
Chill beet hummus in the fridge for at least 20 minutes before serving. To serve, drizzle with olive oil and sprinkle with za’atar.
Serving Suggestions
- Dip: Serve beet hummus alongside fresh crudités (cucumbers, radishes, bell peppers, blanched snap peas), warm toasted pita, and/or seedy crackers.
- Sandwich Condiment: Use as a spread on veggie sandwiches and tartines.
- Grain Bowl Topper: Add a dollop to your favorite grain bowl for a pop of color and to add creaminess.
Pro Tip for Cooking Beets
Whether you’re boiling or roasting your beets, why not cook some extras? It won’t increase your hummus prep time, but you’ll end up with some cooked beets you can use in salads (like my kale beet salad), grain bowls, and sandwiches throughout the week! A low-effort win for your meal prep routine.
FAQ’s
I don’t recommend using canned beets as many of them are packed in a sweet-salty liquid, which would negatively impact the flavor of this hummus. You can, however, use one of those vacuum-sealed beets that are sold refrigerated in the produce section. Although, freshly-cooked beets will always yield a superior flavor and the most saturated pink color.
Yep! Just wrap it in foil and cook in a preheated 400ºF oven until it can be pierced easily with a knife, about 40 minutes.
Unfortunately, most standard blenders only work well for dips with a substantial amount of liquid in them, so they are not suited for this recipe. A Vitamix would likely be sufficient, though I personally haven’t tested it.
When stored properly in an airtight container in the fridge, it will last for about 1 week.
More Healthy Dips to Try
- Roasted Garlic White Bean Dip
- Dill Edamame Dip
- Vegan Black Bean Dip
- Muhammara (Roasted Red Pepper Walnut Dip)
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Easy Beet Hummus
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: About 2 cups 1x
- Category: Appetizer, Snack
- Method: Boiling
- Cuisine: Middle Eastern
- Diet: Dairy-Free, Gluten-Free, Vegan
Description
Fuchsia beetroot hummus is a showstopping dip for parties and potlucks, and fabulous for midday snacking, too.
Ingredients
- 1 small-medium beet (2 1/2-3” in diameter, 5–6 ounces)* [see note below]
- One 15-ounce can chickpeas (or 1 1/2 cups home-cooked chickpeas)
- 1 medium garlic clove
- 3 tablespoons well-stirred tahini
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 2 to 3 tablespoons water
- Za’atar, for sprinkling
Instructions
- Thoroughly wash the beet under running water.
- Place in a medium pot and add enough water to cover the beet. Cover with a lid and bring to a boil. Then reduce the heat to low and simmer gently until it can be pierced with a knife with zero resistance, 30 to 35 minutes.
- Drain and set the beet aside to cool. (To speed things up, chill it in the fridge.)
- Meanwhile, drain the chickpeas in a mesh strainer and rinse well under running water. Shake off all excess water.
- Place chickpeas in a food processor, along with the garlic, tahini, lemon juice, oil, cumin, salt, and pepper. When the beet is cool enough to handle, trim off the ends, peel off the skin (with a vegetable peeler or a paring knife), then chop the beet into large chunks. Add to the food processor and purée until completely smooth. Add water as needed – 1 tablespoon at a time – to achieve a smooth, creamy, fluffy consistency.
- Taste and adjust the seasonings if needed. For best results, chill the hummus for at least 20 minutes before serving.
- To serve, scrape into a serving bowl, drizzle with olive oil, and sprinkle with za’atar.
Notes
While I don’t recommend substituting with canned beets, you can use one of those pre-cooked vacuum-sealed ones that are sold refrigerated in the produce section.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 157
- Sodium: 156 mg
- Fat: 9.5 g
- Carbohydrates: 14.5 g
- Fiber: 4 g
- Protein: 5.3 g
Kristin M says
I am SUPER excited about making this recipe! Thank you for sharing!
Alexandra Shytsman says
You’re so welcome! Please let me know how it goes 🙂