Creamy vegan beet hummus dip made from scratch. This hummus is vibrant, healthy, packed with plant-based protein and lots of flavor!
Serve it over sourdough toast, with pita chips, or veggie sticks. Perfect for brunch, packed lunches, or special occasions!
As I grew up in the Middle East, I’ve eaten a big amount of hummus in my life. Hummus to me means chickpeas, tahini, lemon juice, a little bit of garlic and a pinch of salt. Nothing else! Hummus must be light in colour, and have a silky smooth texture.
When I first moved to the UK, I started seeing different variations of hummus that I was really skeptical about trying. As in my head, hummus must only be made the classic way!
All of that has changed when I was traveling in Cairo and ordered a platter with 3 different hummus dips in a restaurant, and I instantly fell in love with beet hummus! It was honestly one of the best hummus dips that I’ve ever had, and really different if you compare it to the classic hummus. Then on our honeymoon, my husband and I, got to try beet hummus again in a little cafe in Canggu Bali, we both really enjoyed it and I started making it at home after our trip and of course, I had to share this wonderful recipe with my readers on the blog!
What is so special about beet hummus
- First of all, I LOVE the vibrant color of this beet hummus! Isn’t eating healthy just beautiful?
- It’s totally vegan, there’s no yogurt of anything added in this recipe.
- The texture of this hummus is out of the world. It’s not silky smooth, but it’s super creamy and very satisfying.
- You can have it with toasted pita chips, crackers, celery sticks, cucumbers, carrots, you name it!
- It’s super easy to make, all you need to do is add all of the ingredients to a food processor and blitz!
- It’s made with very simple and cheap ingredients that won’t cost you a fortune.
Complete list of ingredients and amounts can be found in the recipe card below.
You will need cooked chickpeas, cooked beetroot, tahini, garlic, lemon juice, cumin, olive oil, black pepper, and salt.
How to make beet hummus
The recipe is very easy to make and requires simple ingredients. You will need either canned chickpeas that you’ll have to drain from the aquafaba and use. Or just use dried chickpeas that will need to be soaked in water and cooked until soft.
As for the beetroot, there are 3 ways to cook it. You can either boil it, roast it, or steam it. I boiled mine in water with a pinch of salt, then peeled the skin off and it was ready to go in the hummus.
In a food processor blitz all the ingredients until you reach the desired texture and consistency.
How to store beet hummus?
Beetroot hummus needs to be covered or stored in a container in the fridge for up to 4 days.
How to serve hummus?
Spread in a semi-shallow bowl using the back of a spoon. Drizzle with extra virgin olive oil, and garnish with pomegranate seeds, nigella seeds, sesame seeds, fresh herbs, whatever you have on hand!
What to serve beet hummus with?
- Toasted pita chips.
- Veggie sticks such as celery, cucumber, carrot.
- Spread on toast!
- Add to a buddha bowl.
Make this hummus for Valentine’s day!
I will never get over the gorgeous color of this beet hummus! It’s so unique, and beautiful, and would look great on your table if you’re serving brunch or dinner on Valentine’s day.
I don’t have a heart-shaped bowl that is big enough for the hummus, so I just put some pomegranate seeds in my little heart-shaped bowl.
Other tasty variations of hummus
- Classic Hummus (authentic recipe!)
- Roasted Red Pepper hummus
- Avocado Hummus
- Pumpkin Hummus
- Avocado Hummus
- To a food processor, add all ingredients and blend until smooth (about 5 minutes).
- If the dip is too thick, add a little bit of water and blend again. Have a taste, and adjust seasonings/garlic to your preference.
- Serve in a bowl, add a little of olive oil and garnish with pomegranate seeds, fresh herbs, nigella seeds, sesame seeds, etc.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
This recipe first appeared on Little Sunny Kitchen in May 2018, it was updated in December 2019 with new images and more information.