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Beet Hummus

Beet Hummus

A vibrant and creamy beet hummus made with chickpeas, roasted beet, tahini, lemon, and garlic. This colorful dip is smooth, slightly sweet, and perfect for vegetables, wraps, and snack boards.

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 medium cooked beet (about 120 g)
  • 1 1/2 cups chickpeas, drained and rinsed
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 to 4 tablespoons cold water

Instructions

  1. If roasting fresh beets, preheat oven to 200°C and roast the beet until tender.
  2. Add chickpeas, cooked beet, tahini, lemon juice, garlic, cumin, and salt into a food processor.
  3. Drizzle olive oil over the ingredients.
  4. Blend until smooth.
  5. Add cold water gradually while blending until the hummus becomes creamy.
  6. Taste and adjust salt or lemon juice if needed.
  7. Transfer to a bowl, swirl the top with a spoon, and drizzle olive oil before serving.

Notes

  • Blend longer for ultra smooth hummus.
  • Add water slowly to control texture.
  • Chill for 30 minutes for deeper flavor.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Appetizer
  • Method: Blending
  • Cuisine: Middle Eastern
  • Diet: Vegan

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 190
  • Sugar: 4 g
  • Sodium: 210 mg
  • Fat: 11 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 5 g
  • Protein: 6 g
  • Cholesterol: 0 mg

Keywords: beet hummus, roasted beet dip, chickpea hummus