Beet Hummus

Hummus de betabel

Easy Beet Hummus Recipe

From salads and juices to spreads and smoothies, red beets bring a refreshing splash of color and earthy, sweet flavor to many dishes—and our beet hummus recipe is no exception.

Loaded with nutrition, including potassium, fiber, Vitamin A, Vitamin C, and powerful antioxidants, beets are grown year round in Mexico and are a staple in Mexican groceries and markets. Fortunately, you can find them in your local supermarket, as well. Let’s get started with our beetroot hummus recipe!

What is Beet Hummus?

Like a classic hummus recipe, our beet hummus is made with the same basic ingredients—including calcium and protein rich garbanzo beans (or chickpeas)—with the addition of a colorful beet. It requires very little prep time and is a versatile spread for hummus and pita, hummus appetizers, and even hummus toast.

It also makes the perfect dip for crackers or veggies! If you’ve never bought beets before, see our beet salad recipe for tips on how to choose beets.

What to Expect from This Recipe

This easy hummus recipe starts with a boiled beet that is then blended with garbanzo beans, lemon, garlic, sesame seeds, cumin and olive oil. In just a few minutes, you’ll have yourself a tasty bowl of beet hummus ready for dipping, spreading or topping!

How the Red Beet Hummus Recipe Is Structured

This recipe is broken down into the following simple sections:

• Cooking the Beet

• Toasting the Seeds

• Chopping the Vegetables

• Blending the Ingredients

• Serving and Eating

Let’s make some refreshing beet hummus!

Learn How to Make Beet Hummus

Cook the Beet

Cut off the leaves and base of the beet. Be sure to save the leaves for later, as you can lightly boil or sautée for a tasty snack. Then place the beet in a pot of water over high heat, making sure the beet is covered by about two inches. When the water begins to boil, reduce the heat to low and cook for 45 minutes or until fork tender. Once cooked, set your beet aside in a bowl to cool.

Toast the Seeds

Heat a pan over medium high and carefully pour in the sesame seeds.

Stir seeds constantly, making sure they don’t burn.

Once seeds are lightly toasted and beginning to turn a light brown, remove to a separate bowl while you prepare the remaining ingredients.

Chop the Vegetables

Peel the skin from the beet using a fork to hold the beet in place.

Slice the beet into ¼″ slices.

Cut the beet into ¼″ cubes and add to a blender or a food processor.

Blend Up the Hummus

Add the garlic to the blender and pour in the toasted sesame seeds. Then add the cumin, salt and pepper. Squeeze in the lemon juice. Note that we’re using Mexican lemons in this recipe, which are green. If you can’t find these, yellow lemons are fine. Finally, pour in the water.

With the top of the blender on, blend the ingredients until smooth. Then switch the speed to low and remove the lid of the blender. Tip: Add two ice cubes during initial blending for a fluffier, lighter hummus.

Slowly stream in the olive oil with the blender still on low speed until the hummus reaches a creamy texture.

Serve and Eat

Pour your beet hummus into a serving bowl and garnish with cubes of cooked beets and sesame seeds. Or sprinkle with parsley for an extra pop of color!

Serve your hummus with fresh carrots, cucumbers, crackers, pita bread, or pita chips. Or drizzle over eggs or avocado toast to brighten up your breakfast. Soooo pretty and so good!

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Servings: 6