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    Home » Appetizer

    Beetroot Hummus Recipe

    Published: Apr 20, 2020 · Modified: Feb 21, 2025 by Shweta with 6 Comments · This post may contain affiliate links ·

    Beetroot Hummus with roasted beets, chickpeas, lemon, and blended to creamy goodness!
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    Before we get into how to make this delicious Beetroot Hummus recipe, can we take a moment to appreciate how beautiful beets are? Their deep reddish color and a natural, earthy taste....yum! Beets are available year-round here in Texas due to the variety of climates in a LARGE state. But generally, they're available in the late summer everywhere else. They're also a good source of essential vitamins and minerals, including folate.

    beet root hummus recipe served with bell peppers

    What exactly is folate? Folate is also known as Vitamin B9; the synthetic form is known as folic acid. Folate helps in the formation of red blood cells' growth and function as well. Most people get the recommended amount of folate as foods such as bread, pasta, rice, and cereals are fortified with folic acid. During pregnancy, women need to supplement with folic acid to prevent birth defects.

    I used to be afraid to use beets. They look intimidating when you buy them fresh and color your hands when peeling them. But I discovered that roasting them makes them so much easier to use. A simple trick to avoid staining is to add lemon juice or vinegar when boiling them! I also discovered how much I love the taste so I overcame my fear of beets after this delicious beetroot hummus recipe.

    Ingredients For Beet Hummus

    • Roasted beets.
      • To roast the beets:
        1. preheat oven to 400°F, and wrap your beets in foil. Roast for 50-60 minutes.
        2. Take your beets out of the oven and let them cool. The beets should be soft and the peel should slide right off.
    • Canned chickpeas. You can also use fresh chickpeas for this recipe. For the convenience of time, I use canned chickpeas.
    • Spice and Aromatics. Garlic, lemon, cumin powder
    • Olive oil. Use a good quality olive oil.
    • Don't skip the salt!
    • Ice cold water. The cold helps the consistency of hummus become smooth and creamy.
    • Optional toppings: parsley, olive oil, pine nuts, hemp seeds, sesame seeds, or a sprinkle of za'atar.

    How To Make Beetroot Hummus

    roasted beets
    blended beetroot hummus
    • Use roasted beets. I like to roast mine ahead of time and use them for various dishes. Wash the beet, cut off the ends, wrap it in foil, and put it in the oven at 400°F for about 50-60 minutes. Let cool slightly, remove the foil, and the peel should rub right off! You can also use canned beets if you like the convenience factor.
    • Rinse and drain a can of chickpeas (I talk about why this is important in my Phyllo Chaat Cups post). If you want to go a further step for smoother hummus, you can the canned chickpeas to boiling water with a pinch of baking soda for about 15 minutes. Then drain and discard any loose skins.
    • Add some olive oil, lemon, garlic, cumin, and salt.
    • Blend, baby, blend!
    beetroot hummus recipe

    I just can't get over the beautiful colors of this delicious beet hummus! This goes great as a dip or even as a side for falafels. You can serve it with vegetables, pita bread, crackers, chips, or as a spread on your sandwiches.

    More Appetizer Recipes

    For similar recipes, check out this Turkish eggplant salad or this Olive Oil Bread Dip.

    Other Favorite Appetizers:

    • Phyllo Chaat Cups
    • Vegan Esquites (Mexican Street Corn Salad)
    • Mushroom and Caramelized Onion Tart
    • Vegetable Samosa Puffs
    • Paneer Pull Apart Bread Rolls
    • Whipped Ricotta with Roasted Pistachios

    If you loved this Beetroot Hummus recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails at the bottom so you never miss a new recipe!

    📖 Recipe

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    5 from 1 vote

    Beetroot Hummus

    Beetroot Hummus with roasted beets, chickpeas, lemon, and blended to creamy goodness!
    Prep Time: 5 minutes mins
    Cook Time: 5 minutes mins
    Total Time: 8 minutes mins
    Servings: 6 people
    Author: Shweta

    Ingredients 

    • 1 small roasted beet, *You may use canned beets also. I roasted mine the day before (See notes).
    • 2 cloves garlic
    • 1 can chickpeas (15 oz.), low sodium, rinsed and drained
    • 1 lemon
    • ½ teaspoon cumin powder
    • 4 tablespoon olive oil
    • salt, to taste
    • ¼ cup ice cold water, *more as needed until desired consistency
    • Optional toppings: parsley, olive oil, pine nuts, hemp seeds, and sesame seeds for garnish

    Instructions

    • Place roasted beet, garlic, chick peas, lemon, cumin, water, and 3 tablespoons of olive oil in a food processor and blend until smooth consistency.
    • Add additional water as desired until you reach your desired consistency. Use the last tablespoon of olive oil to drizzle on top.
    • Add your preferred garnishes and you're ready to serve!

    Notes

    • To roast the beets:
      1. preheat oven to 400°F, and wrap your beets in foil. Roast for 50-60 minutes.
      2. Take your beets out of the oven and let cool. The beets should be soft and the peel should slide right off.
    • Serve with vegetables, on a sandwich, or even with your favorite falafels!

    Nutrition Info

    Calories: 157kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 415mg | Potassium: 160mg | Fiber: 4g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
    Tried this recipe? Let me know!Tag @sharethespice or tag #sharethespicerecipes!

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      Recipe Rating




    1. Dgohel

      April 20, 2020 at 1:18 pm

      So colorful and healthy.

      Reply
      • Shweta

        April 20, 2020 at 1:45 pm

        Thank you! I hope you get to try it soon 🙂

        Reply
    2. Alex

      April 20, 2020 at 4:34 pm

      That deep rich red colour looks amazing!

      Reply
      • Shweta

        April 22, 2020 at 7:36 pm

        Thank you so much! I love the color too!

        Reply
    3. Rajan

      April 21, 2020 at 1:46 pm

      5 stars
      Looks delicious!

      Reply
      • Shweta

        April 22, 2020 at 7:36 pm

        Thank you 🙂

        Reply

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    Hey y’all, I'm Shweta!

    I’m the blogger, recipe developer, and photographer behind this blog. Share the Spice is a blog about vegetarian and vegan recipes that focus on healthy, flavorful meals. My goal is to show you how to make nourishing meals that are easy and full of flavor.

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