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    Roasted Beet Hummus

    BY Akiko · PUBLISHED: Feb 20, 2021 · UPDATED: Sep 5, 2022 · IN: Home » Appetizer · Jump to Recipe

    This super creamy-delicious roasted beet hummus is a delight every time. You will never want to use store-bought hummus again!

    Homemade Beet Hummus with Vegetables on a Plate

    Beet Hummus

    We love this roasted beet hummus with crackers, raw vegetables, vegan cheese platters, or just fresh pita bread.

    And it’s not just the taste. The rich roasted beet hummus means the color brings to life pre-dinner side, a perfect picnic snack plate, or just about anything!

    We fell so deeply for it, I even sowed beetroot seeds in my small garden last year to keep us in regular supply.

    This super good looking, super tasty, and simple dip is sure to become your new best friend too!

    garnished beet hummus

    About This Beet Hummus

    I know what it’s like when you crave something. Hummus is something I often keep in a fridge for an emergency.

    But like I was, you’re probably filling your fridge with shop-bought hummus again and again. Right?

    Whether it's homemade hummus or shop-bought, it's time to make a change today!

    Try this roasted beetroot hummus and share it with your loved ones and friends. You will be surprised by the impact this pink hummus can make.

    This beet hummus recipe is super easy. Just throw the ingredients into a food processor. It's much better than from the shop!

    Ingredients for Beet Hummus, beet, chickpeas, olive oil, garlic, tahini oil, paprika, lemon juice, salt, papper

    Beetroot: Why is the beetroot hummus recipe so special? Well, it’s full of earthy flavor with a beautiful pink color to liven any dining table! When choosing a beet, look out for one rich in color and avoid dry and bluish looking ones.

    Chickpeas: Hummus is all about chickpeas. Either canned or homemade is fine, but for ease and speed go for canned. When you drain chickpeas, be sure to keep the water from the can. It's called Aquafaba. You can make vegan whipped cream for topping on sweets and fruits. Find out more about the secret of this magical chickpea water.

    Tahini Paste: Hummus is soo good with tahini, and beetroot hummus is no exception. Is hummus better without tahini or not? I’ve tried both and I like it with Tahini but you can experiment too. What can you use instead of tahini? If you really do not have tahini, try peanut butter or reflex oil.

    Garlic and Lemon: Who cannot like this combination for hummus? Add freshly ground black paper and Sea Salt. It gives a punch of flavor.

    Variations: Cumin, coriander, and pine nuts can be optional. I've found paprika and oregano work well.

    Equipments: Blender or Mixer and Spatular.

    How to Make Beet Hummus

    Chopped Beets with Food Processor

    Keep beetroot skin on, and coat them with olive oil. Wrap the beetroot tightly with a foil. After you baked it, put it aside and let it cool. I like to peel the skin by hand as it maintains the rich flavor close to the skin but you can use a peeler if you prefer.

    Beets, Chickpeas, Herbs, Olive Oil and Tahini

    Aquafaba is one of the secrets of this recipe. It keeps beet hummus creamy and extra smooth. Add it as a replacement for water.

    Beet Hummus in a Food Processor

    Garnish and Serve!

    Beet Hummus Garnished with Pine Nuts
    Beet Hummus Served on Square Plate

    Tips for Beet Hummus

    How long does homemade hummus last?

    Keep this red beet hummus for 5 days in the fridge and in freezer for 1 month. Defrost it by throwing it in the fridge to thaw and enjoy it again.

    Beet Hummus Garnished with Pumpkin Seeds

    What do you eat hummus with? Let me know how this beet hummus recipe went!

    MIKLIA Collection for hummus recipes:

    Creamy Hummus

    Hummus Pasta

    red Beet Hummus served onto a round bowl

    Roasted Beet Hummus

    Make some change in usual hummus and add full of earthy flavor with the beet. This simple roasted beetroot hummus makes you feel never want to buy store-bought hummus again!
    Author: Akiko @ MIKLIA
    Prep Time: 5 mins
    Cook Time: 40 mins
    Total Time: 45 mins
    Course: Appetizer
    Cuisine: Mediterranean
    5 from 1 vote
    Print Recipe Pin Recipe Leave a Review!
    Servings: 6 servings

    Ingredients

    • 1¾ cup chickpea 1 chickpea can
    • 1 beet
    • 1 lemon (zested)
    • ½ cup lemon (juiced)
    • 1 tablespoon garlic cloves (optional)
    • 2 tablespoon tahini
    • 4 tablespoon olive oil
    • 2 tablespoon aquafaba
    • 1 teaspoon paprika
    • 1 teaspoon oregano

    Instructions

    • Clean a beet and put 1 teaspoon of olive oil on surface. Cover up the beet tightly with a foil, and bake at 400° degree F in the preheated oven for 30-40 minutes until fork-tender.
    • Let the beet cool. Peal out the skin with hands. Chop it roughly.
    • Add the chopped beet, chickpeas, tahini and aquafaba into a food processor. Then add, paprika, oregano, both zested and juiced lemon and rest of olive oil. Keep pulsing the food processor until smooth and creamy.
    • Add salt and pepper. Taste and adjust with some seasonings of salt, lemon or olive oil if it is needed.

    Recipe Notes:

    *When you drain chickpeas, be sure to keep the water from the can. It's called Aquafaba. You can make vegan whipped cream for topping on sweets and fruits. Find out more about the secret of this magical chickpea water.
    Keyword: beet hummus
    Did You Make This Recipe?Tag @miklia_recipes on Instagram and hashtag it #mikliarecipes so we can all see the deliciousness!

    Leave your feedback in the comments section below, and don’t forget to leave a recipe rating to let others know if you enjoyed a recipe!

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    Thank you for joining the MIKLIA community, Akiko.

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      chickpeas, beet, lemon and tahini for Beet Hummus

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