4.9 from 18 votes
Beet Hummus
This easy beet hummus is bright in flavor and color. Hints of sweetness from the beets, tangy lemon, garlic, and warm spices are blended together for a healthy nutrient-packed dip great for an appetizer or snack to share! The hot pink color makes it a real showstopper. Kick it up a notch by adding a little salty feta.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
6
Calories:
171 kcal
Course:
Appetizer
Cuisine:
Mediterranean
Ingredients
- 1 red beet scrubbed and dried (or use 1 can of beets, large
- kosher salt
- 1 chickpeas drained and rinsed, 15.5 ounce can
- 3 tablespoons tahini paste
- 1 garlic chopped, small clove
- 1/2 lemon juiced, plus more to taste
- 1/2 teaspoon cumin ground
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sumac (optional)
- 2 ice plus more if needed, cubes
- extra virgin olive oil for drizzling
- feta cheese for garnish (optional, crumbled
- parsley for garnish (optional, chopped
Serving Suggestions
- Pita chips
- pita bread
- vegetable carrot sticks, endive spears, bell pepper wedges, sliced cucumbers, raw
Instructions
- Roast the beet. Preheat your oven to 400°F. Coat the beet with a drizzle of olive oil, wrap in aluminum foil, and place on a sheet tray. When the oven is hot, roast until knife-tender, about 45 minutes depending on the size of your beet. Set aside to cool.
- When the beet is cool, peel and chop. Add to the large bowl of a food processor fitted with blade, along with the chickpeas, tahini, garlic, and lemon juice. Season with the cumin, coriander, sumac (if using), and a pinch of salt.
- Combine. Pulse to combine the ingredients, then turn to low speed. While the food processor is running, add 2 ice cubes–this helps whip the beet hummus to a nice creamy consistency.
- Taste and adjust seasonings to your liking. Run processor again if the hummus is too thick, adding a little more ice as it runs (you can let it run for 4 minutes or so until you reach your desired creamy texture. Add more lemon juice or salt to taste.
- Transfer beet hummus to a bowl. Drizzle extra with virgin olive oil. Sprinkle feta and parsley on top. Serve with pita wedges or homemade pita chips and veggies for dipping.
Cup of Yum
Notes
- to browse quality Mediterranean ingredients including the
- olive oil,
- tahini paste
- cumin
- , and spices
- used in this recipe.
- Store in an airtight container in the fridge for up to 4 days.
- Roasting a beet from scratch will give you the richest flavor and most vibrant color, but feel free to substitute with a can of beets to save time.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, tahini paste, cumin, and spices used in this recipe.
- Storage: Store in an airtight container in the fridge for up to 4 days.
- What about canned beets? Roasting a beet from scratch will give you the richest flavor and most vibrant color, but feel free to substitute with a can of beets to save time.
Nutrition Information
Calories
171kcal
(9%)
Carbohydrates
23.5g
(8%)
Protein
8g
(16%)
Fat
5.9g
(9%)
Saturated Fat
0.8g
(4%)
Polyunsaturated Fat
2.6g
(15%)
Monounsaturated Fat
2g
(10%)
Sodium
18.9mg
(1%)
Potassium
304.6mg
(6%)
Fiber
6.5g
(26%)
Sugar
4.6g
(9%)
Vitamin A
32.8IU
(1%)
Vitamin C
6.9mg
(8%)
Calcium
53.5mg
(5%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 171
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 23.5g | 8% |
| Protein | 8g | 16% |
| Fat | 5.9g | 9% |
| Saturated Fat | 0.8g | 4% |
| Polyunsaturated Fat | 2.6g | 15% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 18.9mg | 1% |
| Potassium | 304.6mg | 6% |
| Fiber | 6.5g | 26% |
| Sugar | 4.6g | 9% |
| Vitamin A | 32.8IU | 1% |
| Vitamin C | 6.9mg | 8% |
| Calcium | 53.5mg | 5% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.