Beautiful Beet Hummus | Pink + Perfect

A bowl of pink beet hummus with chickpeas, herbs and olive oil on top.

We love hummus at The Plant Riot! In fact, our mouths are watering just writing this article. And guess what? I think you’re picturing that bowl of homemade hummus too. Of course, you’re also picturing some good olive oil, a pile of warm bread, and a few friends to share it with. Right? But have you thought of adding beets to your hummus? Well, you should! Let us show you why.

Fresh hummus!

There are a lot of options for buying good, ready-made hummus. But there’s nothing quite like hummus that is freshly homemade. So, why not take the (small amount of) time to make some for yourself? Actually, you might spend less time making this than you do eating it!

An Ingredient you can’t Beet!

There is no mistaking the flavor of beetroots. They are earthy, yet sweet, and can be eaten in all kinds of ways! And yes, fresh beets make this hummus beautiful, but did you know they also add plenty of nutrition? Indeed, these lovely pink root veggies are:

  • Rich in folate, manganese, and potassium.
  • High in fiber.
  • A good source of iron and vitamin C (these nutrients work well together because vitamin C helps your body to absorb iron from your food).
  • Full antioxidants. Betanin, for example, which gives red beets their beautiful color.

Chickpeas Please!

Beets definitely give this hummus it’s “wow” factor. However, let’s not forget the main ingredient of hummus – the tremendous chickpea! Thanks to these tasty legumes, just one serve of our beet hummus delivers around 10% of your daily fiber and protein. Like beets, they also deliver big doses of folate. Additionally, they have lots of iron and zinc, which are particularly important for vegans.

A Healthier Hummus

When made with care, homemade hummus can definitely be healthier than what you’d buy at the store. Firstly, you control the amount of salt added, and can completely avoid extra sugar. Also, you can reduce the fat by removing the olive oil. Then, just compensate by increasing the water and tahini (see the recipe notes for instructions).

You could be snacking right now!

What are you waiting for? It’s time to get your ingredients together and whip up some beet hummus! We like to eat ours with pita bread (or pita chips), veggie sticks, or spread on a sandwich.

Sandwich with beet hummus , avocado and sprouts

We hope you enjoy it, and if you get a taste for beets – why not try some Mac and Cheese with Roast Beets or Beet Risotto for the main course?

Did you try this recipe? Let us know what you think with a comment and rating! Every bit of feedback helps make the Plant Riot even better!

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Homemade Hummus with Sweet Beets

A bowl of pink beet hummus with chickpeas, herbs and olive oil on top.

A healthy, homemade hummus recipe with the delicious flavor of rosy pink beets. This tasy twist on the classic dip will please your eyes and your palate!

  • Author: Rachel Steenland | The Plant Riot
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes to 45 minutes
  • Total Time: 10 minutes to 50 minutes (depending on method used to cook beets) + cooling time
  • Yield: 2 cups 1x

Ingredients

Scale

Hummus

  • 2 medium beets (approx. 1 cup), peeled and cut in half*
  • 1 can (15.5oz / 439gram) chickpeas, drained + rinsed (reserve a few chickpeas for garnish)
  • 3 tablespoons lemon juice
  • 2 garlic cloves, peeled
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1 teaspoon ground cumin
  • Salt, to taste

 

Garnish

  • 1 tablespoon olive oil
  • 1 teaspoon sesame seeds
  • Handful of flat leaf parsley, finely chopped
  • Small handful of chickpeas (reserved from hummus ingredients)

Instructions

  1. Prepare beets.
    • Microwave: Wrap beets in parchment paper and place in a bowl with a tiny splash water. Cook on high for five minutes or until beets are tender. Set aside to cool.
    • Oven: Preheat oven to 375F / 190C. Wrap beets in foil and bake for 45 minutes or until tender. Set aside to cool.
  2. Place all hummus ingredients into a high powdered blender or food processor, and  process until smooth and creamy. Taste and adjust seasoning, if needed.
  3. Transfer hummus into a bowl, then sprinkle with fresh flat leaf parsley, sesame seeds, chickpeas and drizzle with olive oil.

Notes

  • *Make this recipe quicker by preparing the beets ahead of time. Cooked beets will keep in the fridge for a couple of days without any issues. Alternatively, you could use store bought roast beets!
  • Serving suggestions: 1). Serve with veggie sticks and/or pita chips, 2). Dollop on the side of roasted root vegetables or grain bowl, 3). Spread on sandwiches, 4). Eat with a spoon straight from the bowl … we won’t judge!
  • Store hummus in the fridge for up to 3 days.
  • Nutritional information is to be used as a guide only as calories and nutrition vary between products and brands worldwide.

Keywords: homemade hummus, home made hummus, hummus recipe, beet hummus, beet hummus recipe, roasted beet hummus, tahini, cumin, garlic, the plant riot

This post contains affiliate links, which means that The Plant Riot (Rachel’s Fit Kitchen, LLC) will make a small commission if you purchase using these links. The price you pay as a consumer does not change. The Plant Riot only recommends products that we know, trust and love!

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