We love dips because they are so easy and versatile, and hummus is one of our favourites. Take another favourite ingredient- ruby red roasted beets and you have the most beautifully vibrant Roasted Beet Hummus recipe.
We give you some delicious hummus variations in our Hot & Cold Picnic Dips edition, including a delicious recipe for traditional homemade hummus. We also give you everything you need to know on how to roast beets (it’s a lot simpler than you think).
This easy, bright pink and creamy beet hummus recipe is just as easy but will make such a big statement on any picnic spread. It’s also a very nutritious and delicious snack, appetiser or spread.
What to Eat with Beet Hummus
As with any dip, you can serve beetroot hummus with any of the following dippers:
- crackers
- slices of bread
- pita bread or pita chips
- cucumber, carrot, or red bell pepper sticks
- roasted cauliflower florets
You can also use beet hummus as a colourful and creamy sandwich or wrap spread, as a side to bbq meats or as a tasty and healthy addition to burgers. It also makes a deliciously gorgeous addition to a meze, antipasto or charcuterie board.
Ingredients
Recipe FAQ’s and Tips
We give you all the tips for making delicious traditional hummus in our Easy Homemade Hummus recipe. A few quick tips are adding the wet ingredients and spices incrementally to ensure you get the right flavour and your hummus isn’t too runny.
Another tip is to use the Aquafaba water, the chickpea cooking water (if using dry chickpeas) or the liquid from canned chickpeas. This can help to make an airy and creamier hummus. Also, make sure whatever water you use is cold.
There are no hard and fast rules on this one. Some recipes state tahini is the basis for good hummus, whereas other traditional hummus recipes do not mention it. We didn’t use tahini in our Roasted Red Pepper Hummus, but that’s because we used chipotle, so it didn’t need tahini. If you wish to leave tahini out from this recipe, it will not detract from the delicious.
The word “Hummus” literally means “chickpeas” in Arabic, so chickpeas are the basis for hummus. If you need to substitute chickpeas for some reason, you can make hummus from any cooked legume. White beans are great, but you can also use soybeans, green peas, or even lentils.
Yes, you can. If you have any leftover beet hummus, it will keep well in the freezer for up to six months. It is a great idea to fill portion size containers so you can defrost only what you need. Ensure not to overfill your containers as the hummus will expand when it freezes. Place the hummus in the fridge the day before to thaw. When it has defrosted, you may see some liquid sitting on top, so make sure you give it a good stir before serving to get that creamy consistency back.
Beet hummus will last in the fridge in an airtight container for 4-5 days. If it thickens too much in the fridge, just add a little more water or olive oil and give it a good stir. It will become creamy again.
Tip: If you have any leftover beets, they make a great addition to a salad like our Balsamic Roasted Beetroot Salad With Feta & Walnuts or add them to bagels for a luxe picnic sandwich like our Bagels with Roasted Beets & Parmesan Pea Spread
Beet Hummus Recipe
Roasted Beet Hummus
A beautifully vibrant Roasted Beet Hummus Dip. It is so easy to make and incredibly versatile as a deliciously healthy snack, appetiser or spread.
Ingredients
- 2 whole beets, roasted or steamed
- 3 cups cooked chickpeas (Approx. 2 cans)
- ¼ cup quality tahini paste
- ¼ cup lemon juice
- 1 tablespoon fresh chopped parsley
- 1 large garlic clove
- 1 teaspoon ground cumin
- Salt to taste
- 1 teaspoon smoked paprika
- ¼ cup Extra Virgin olive oil
- ¼ -⅓ cup cold filtered water, to adjust the thickness (or the chickpea cooking water or brine from the can)
Instructions
- Cook the beetroot: Peel the beetroot and remove tips. To roast the beetroot, chop it into quarters and roast it at 400F | 204C for 30-35 minutes, or until fork-tender. You can also cook it in a steamer over medium heat until tender. I do not recommend boiling the beetroot, as it loses its fantastic colour. We give you tips for roasting beets here.
- Allow the beetroot to cool.
- Combine the chickpeas, cooked beets, tahini, lemon juice, garlic, cumin and smoked paprika in the food processor.
- Blend until smooth slowly add the olive oil and water alternately while it is blending. You don't want the hummus too runny.
- If the hummus is too thick, you can add more water or olive oil.
- Add a little salt and adjust seasonings and lemon juice to taste.
- To serve, garnish with bright contrasting colours such as sesame seeds, or fresh parsley.
Notes
Storing and Freezing Hummus
- Beetroot hummus will keep in an airtight container in the fridge for 4-5 days.
- Hummus will keep in the freezer for up to 6 months. Use portion size containers so you can defrost what you need. Do not overfill containers as the hummus will expand when frozen.
Recipe Tips
- This recipe uses canned chickpeas, but you can use dry chickpeas. Make sure they are well soaked or cooked before use, and I find it makes a creamier hummus if you remove the skins.
- Always try to use the best quality tahini you can find.
- Be sparing when adding spices and seasonings in the initial mix. You can always add more later. It is the same with olive oil and water; it is easier to thin your hummus than thicken it.
- Using the chickpea cooking water or liquid from the can helps give the hummus a lighter texture, just make sure it is cold.
- This hummus recipe is such a beautiful colour; make the most of it with garnishes.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 286Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 123mgCarbohydrates: 27gFiber: 7gSugar: 6gProtein: 10g
Nutrition data provided here is only an estimate
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