Beet hummus is made with oven roasted beets, chickpeas, tahini, olive oil, lemon juice and garlic. It’s a vibrant and healthy snack or appetizer and I’veĀ topped mine with homemade basil pesto and parsley. So much flavor!
You can serve beet hummus with any vegetable of your choice (I’m partial to celery sticks and cucumber slices) or you can whip up my flax seed crackers which are made from four different seeds. They’re crunchy and perfect for scooping!
Roasted Beet Hummus
Hummus is one of my all-time favorite snacks and beets are jam-packed with nutrients. So when you add those together you’ve got yourself one vibrant (look at that color!) healthy snack or appetizer recipe.
But let me reiterate why this beet hummus recipe is the best. Beets are heart-healthy, fight inflammation and are great detoxifiers. Chickpeas are great for gut health and full of insoluble fiber which helps to feed the “good” bacteria in your gut.
So beets plus chickpeas make this roasted beet hummusĀ a nutrient-dense, power-packed appetizerĀ for you and your bacteria. And happy bacteria is a happy you.
Beet Hummus Recipe Video
While it’s easy to make this recipe, it always helps to watch a quick step-by-step video. Give it a watch below!
How Do You Make Beet Hummus
Beet hummus is really easy to make. The only thing that takes a little while is roasting the beets, but that’s super easy. Here’s what you do:
- Roast the beets in a covered cast-iron pot or other oven-safe dish for 60 minutes.
- Add the other hummus ingredients to a high-powered blender, including the tahini, lemon juice, olive oil and garlic clove
- Add the beets to the blender once they’re done roasting
- Blend everything togetherĀ for a minute or until it’s SUPER vibrant and ultra creamy
- Garnish with basil pesto and herbs to really jazz it up
Can you Freeze It?
You sure can! This is a decent sized amount of beet hummus so once I’ve made it I’ll frequently divide it between two meal prep storage containers. I’ll put one in the fridge to enjoy during the week and the other straight into the freezer.
The beet hummus will keep for several months in the freezer and you can simply thaw in the fridge when you’d like to enjoy it.
More Amazing Hummus Recipes
- Hummus (the classic recipe)
- Roasted Red Pepper Hummus
- Cauliflower Hummus (the low-carb hummus)
- Green Goddess Hummus
- Chocolate Hummus (a sweet dessert hummus)
And if you have leftover beets, whip up a refreshing and nutrient-packed apple carrot beet smoothie!
Description
Video
Instructions
- Preheat your oven to 400 degrees fahrenheit.
- Cut the leafy stems off the beets, leaving approximately 2 inches attached. Wash the beets, lightly coat in olive oil (or avocado oil), place in a covered cast-iron pot or other baking dish and roast in the oven for 50 to 60 minutes.
- Remove the beets from the oven and slice the tail and stem off the beets.
- Add the chickpeas, chickpea liquid, tahini, lemon juice, olive oil, garlic, salt and beets to a Vitamix or other high-powered blender. Use the tamper and blend for one minute or until smooth and creamy.
- Transfer the beet hummus to a serving bowl and garnish with basil pesto, parsley and a drizzle of olive oil.
Lisa's Tips
- The recipe makes approximately 4 cups of beet hummus. Serving size is 1/4 cup.
Nutrition
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I make this hummus once or twice a month alternating between your regular lemon hummus and this one. I love it with the seed crackers. It’s a tasty and easy way to fit beets into our diet.
Hi Linda – Happy to hear you’re loving both of the hummus recipes so much! And yes, this beet version is a great way to introduce more beets into your diet. Enjoy!
This recipe is so easy and so good! The beets add a beautiful color that helps in winter when everything is drab.
Hi Jessica – This beet hummus is definitely a great way to brighten up your meals during the winter! Glad you’re enjoying it.
Fantastic recipe! I made with homemade white beans instead. This is a keeper and so nutrient dense!
Hi Hibber – I’m sure this tasted great with white beans instead, enjoy!
Beautiful and delicious. It feels good to know that Iām eating something so healthy!
Hi Jeanne – Can’t beat a delicious dip like this!
This beet hummus is scrumptious and the most beautiful color Iāve ever cooked!
I double the recipe and freeze glass bowls of it, so I can have a prepared delicious appetizer or snack for guests plus a ready snack or meal for my family.
Amazing! I’m so glad you enjoyed this roasted beet hummus, Ellen.
Absolutamente delicioso and beautiful! Made it to take to our small group, we meet once a week. I already got requests for the recipe.
Hi Aminta – Glad this hummus worked out great for your group gathering!
This recipe was the bomb!!! So easy to make and so delicious! I don’t think it lasted 30 minutes on the table!
Yay, happy you loved it! And yes, it always disappears fast, haha.
thanks for this! Do you peel the beets after roasting?
For this recipe, I just leave it on. But you can do either way!
Hi Lisa
Wondering if this would be suitable to freeze? Itās a great app to pull out on quick notice. And the colour would look amazing on any cocktail table. Many thanks.
Yes, it sure is! All of my hummus recipes are meal prep-friendly, so feel free to freeze them in smaller portions. Just remember to thaw them overnight in the fridge the night before you’d like to serve them up. Enjoy!