Beet Hummus

I love the bright color of this slightly sweet beet hummus. A little cumin & coriander enhance its flavor, making it an addictive appetizer or snack!

Beet Hummus

First things first – THANK YOU for the overwhelming response to Monday’s post about our book! It’s been a secret for way too long, (and therefore a scary post to hit “publish” on!), but I just loved reading through all of your sweet comments. I hope you love it and that it finds a place in your kitchen for years to come.

And now – let’s talk about pink food!

Beet Hummus ingredients

I love the way this beet hummus tastes – it’s slightly sweet, but not too beet-y. Jack, our resident beet-hater, was skeptical as I made this, but he ended up loving it. But what really excites me is the color. It’s so bright and vibrant – exactly what I feel like eating in the middle of winter when the days are bleak and grey. Ok, that’s an exaggeration because it’s actually super sunny here today. But if it’s grey where you are – try out this beet hummus recipe.

Beet Hummus

5.0 from 4 reviews
Beet Hummus
 
Prep time
Cook time
Total time
 
I love the bright pink color of this slightly sweet beet hummus! Serve it as an appetizer with crackers or crostini or with veggies as an afternoon snack.
Author:
Recipe type: Appetizer, snack
Serves: 1½ cups
Ingredients
  • 1 medium or 2 small red beets
  • 2 garlic cloves
  • 1½ cups cooked chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 to 3 tablespoons warm water
  • ½ teaspoon each of cumin and coriander (optional)
  • Sea salt and freshly ground black pepper
Serve with:
  • 1 small baguette, sliced and toasted
  • Radishes, sliced in half (or other raw veggies)
  • 1 teaspoon sesame seeds
  • 1 tablespoon chopped parsley
  • 1 tablespoon pine nuts
Instructions
  1. Preheat the oven to 400°F. Drizzle the beet with olive oil and then wrap the beet and garlic together in foil. Place on the baking sheet and roast 30 to 40 minutes, or until the beet is fork-tender.
  2. When cool enough to handle, peel the beet skins under running water using your hands. Chop the beet and place it in a blender. Add the roasted garlic, chickpeas, tahini, olive oil, lemon juice, and water and blend until smooth. Add cumin and coriander, if you like. Chill until ready to use.
  3. Slather onto baguette and garnish with sesame seeds, pine nuts and parsley (all optional), or serve with crispy raw veggies.
Notes
Make this gluten-free by using gluten-free crackers instead of baguette.

All tabletop products in this post were kindly provided by Anthropologie.

26 comments

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Rate this recipe (after making it):  

  1. This color is gorgeous! Seriously, I wish all of my food was this pretty 🙂 congrats on the book – I am looking forward to it!

    • Fenogreco from fenogrecoalholva.com
      03.07.2017

      I totally agree with that. And I got hungry

  2. Fox Kitchen
    01.28.2016

    I also want to says how much I’m looking forward to your book, eventhough I just recently stumbled across your blog!

    • Jeanine Donofrio
      01.29.2016

      thank you!

  3. Brooke from perksofinterest.com
    01.28.2016

    This hummus is gorgeous, and it’s the perfect color for a Valentine’s Day treat! Your photos are spectacular. I can’t wait to try it (I’ve been trying to incorporate more beets into my diet and I LOVE hummus). Thank you for another simple and delicious recipe!

    • Jeanine Donofrio
      01.29.2016

      thanks Brooke!

  4. Diana L. from 365daysofeasyrecipes.com
    01.28.2016

    So beautiful! Your photos are stunning and I LOVE the pretty color of this beet hummus. It looks delicious. My daughter will be thrilled to find this in her lunch box to go with her veggies. Thanks for sharing!

    • Jeanine Donofrio
      01.29.2016

      Hi Diana – I hope she likes it 🙂 Thank you!

  5. Gwen from intertwinedescondido.com
    01.28.2016

    This looks like an easy recipe and healthy, too. The photos are fabulous. What camera do you use? Thanks!

  6. Carmela
    01.28.2016

    Love everything about this recipe. It is do colorful, easy , and super tasty. Thank you

  7. So intrigued with beet hummus! I’m going to have to try this — looks gorgeous. And congratulations on the book! xo

  8. This looks delicious! The color is so vibrant and would bring a nice punch of color to any table I’m sure. Congrats on the book as well!

  9. Samantha
    01.29.2016

    Looks so good!! 🙂

  10. Kathleen
    01.31.2016

    Looks like a great recipe!! Cant wait to try it!! Also i must know WHERE did you get that knife???!!? Its gorgeous!! So is your cheese board!!!

    • Jeanine Donofrio
      01.31.2016

      Ha, I’m obsessed too – everything in this post is from Anthropologie 🙂

  11. Fiona
    02.01.2016

    Hi! Beet Hummus is my all time favourite lunchtime snack. Your version, looks and sounds just as delicious. Am so looking forward to trying. Congratulations Jeanine and Jack! Cannot wait to buy your beautifully illustrated book.

  12. Debi
    03.18.2016

    Delicious and ohhhh so beautiful! Thanks for the recipe :0)

    • Vicki Burke
      11.27.2017

      This is delicious! I omitted the cumin and coriander as I didn’t like the flavor in another beet hummus I tried! I will be serving this over the holidays!!!

      • Jeanine Donofrio
        11.30.2017

        I’m so glad you enjoyed it!

  13. Jeanine Donofrio
    11.04.2016

    Hi Abby, yep, I made that mistake the first time too – definitely need red beets!

  14. Rachelle
    03.19.2018

    Thanks – can’t wait to try this out!
    How long will this humus last in the fridge?

    • Jeanine Donofrio
      03.19.2018

      I’d say about 4-5 days – I hope you enjoy!

  15. Elise
    04.01.2019

    As we all know, “you eat with your eyes first” so this is an automatic home run,
    AND, the expectation of wonderful flavor does match the richness of the color!
    Merci

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.