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:
- 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.
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