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!
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 Recipe Ingredients
To make this recipe, 10 simple ingredients are all you need:
- Beets. Roast them at 400 until fork tender.
- Garlic. It adds kick & depth of flavor.
- Chickpeas. It wouldn’t be hummus without them!
- Tahini and extra-virgin olive oil. Add them to get a creamy, rich final dip.
- Warm water. Just a splash loosens the dip, so it blends to creamy perfection.
- Cumin and coriander. I list them as optional, but I highly recommend using the spices to give the hummus delicious depth of flavor.
- Sea salt and fresh black pepper. The final finishing touches!
Once you roast the beets, add everything to a food processor and blend until the hummus is smooth. Serve with baguette, pita, crackers, or fresh veggies. Enjoy!
If you love this beet hummus recipe…
Try my baba ganoush, curried red lentil dip, tzatziki, or pesto next!
- 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
- 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
- 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.
- 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.
- Slather onto baguette and garnish with sesame seeds, pine nuts and parsley (all optional), or serve with crispy raw veggies.
All tabletop products in this post were kindly provided by Anthropologie.
Wow! Did not expect to like this as much as I do. It may become my favorite way to eat beets!
Hi Jamie, I’m so glad you loved it!
I had some extra beets from a different recipe so I decided to whip this together to pair with some veggies! It’s so yummy! Plus I can’t get over the color – so vibrant and beautiful!
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!
Thanks – can’t wait to try this out!
How long will this humus last in the fridge?
I’d say about 4-5 days – I hope you enjoy!
Hi Abby, yep, I made that mistake the first time too – definitely need red beets!
Delicious and ohhhh so beautiful! Thanks for the recipe :0)
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!!!
I’m so glad you enjoyed it!
So nice… i wish i could make these… ^_^
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.
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!!!
Ha, I’m obsessed too – everything in this post is from Anthropologie 🙂
Looks so good!! 🙂
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!
So intrigued with beet hummus! I’m going to have to try this — looks gorgeous. And congratulations on the book! xo
Love everything about this recipe. It is do colorful, easy , and super tasty. Thank you
This looks like an easy recipe and healthy, too. The photos are fabulous. What camera do you use? Thanks!
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!
Hi Diana – I hope she likes it 🙂 Thank you!
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!
I also want to says how much I’m looking forward to your book, eventhough I just recently stumbled across your blog!
Kisses from http://poshnessary.com ❤
This color is gorgeous! Seriously, I wish all of my food was this pretty 🙂 congrats on the book – I am looking forward to it!
I totally agree with that. And I got hungry