Easy Beetroot Hummus Recipe – Healthy, Vibrant & Delicious Dip
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Looking for a dip that’s as good for you as it looks? This beetroot hummus recipe is a vibrant, heart-healthy twist on the classic – smooth, flavorful, and bursting with colour, turning any snack into a showstopper.
Since I discovered this beetroot hummus recipe, it has truly become my favorite dip. I make it constantly, and it vanishes within minutes of being served! It’s not only vibrant but super delicious!
This beetroot hummus recipe boasts a striking magenta hue and an earthy sweetness that complements the nutty, creamy base of the classic hummus. Adding beetroot elevates your hummus’s flavour, nutrition, and colour.
Hummus is a well-loved dip that has been a staple in Mediterranean and Middle Eastern cuisine for centuries. Traditionally made with chickpeas, tahini, lemon, and garlic, today, hummus is a healthy, protein-packed spread enjoyed worldwide.
Would you like to try some additional dips and sauces? Don’t miss the creamy avocado tahini dip and the aromatic garlic yoghurt sauce.
These condiments and beetroot hummus are excellent additions to any roasted or grilled meats, such as Greek gyros, cheesy baked meatballs, or golden chicken wings.
However, you can serve it with any roasted vegetables, such as maple-glazed carrots, or simply with cucumber crudité, making it even more delicious and helping you meet your daily fiber intake.
Why You’ll Love This Easy Beetroot Hummus Recipe
- Naturally vibrant: The beetroot gives the hummus a stunning pink hue that brightens any table.
- Loaded with nutrients: High in fibre, antioxidants, and plant-based protein.
- Easy to make: All you need is a food processor and about 10 minutes.
- Versatile: Works as a dip, spread, or dressing for bowls and salads.
Beetroot Health Benefits
Beetroots, also known as beets, have an impressive nutritional profile and thus offer great health benefits.
They are low in calories, a great source of dietary fibre, and bursting with vitamins and minerals. In particular, they are rich in folate (vitamin B9), which is crucial for heart health.
But Beets, Chickpeas, and Tahini in This Healthy Beetroot Hummus are Also:
- Rich in Antioxidants: Beets contain betalains, natural pigments with powerful anti-inflammatory and detoxifying properties.
- Supports Heart Health: The nitrates in beets help lower blood pressure by improving blood vessel function and circulation.
- Aids Digestion: Both beets and chickpeas are high in dietary fibre, promoting gut health and regularity.
- Boosts Energy and Stamina: The natural nitrates in beets enhance oxygen flow, improving endurance and reducing fatigue.
- Packed with Plant-Based Protein: Chickpeas and tahini provide a good source of protein, making this a satisfying and nourishing snack.
Beetroot Hummus Recipe Ingredients
1 medium beet (approximately 150g), roasted. Choose firm, deep-coloured beetroot for the best flavour and antioxidant content. Roasting enhances natural sweetness and reduces earthy bitterness while preserving fibre and folate.
250g cooked or canned chickpeas (drained and rinsed). Use BPA-free canned chickpeas or home-cooked for optimal texture and mineral availability. Always rinse well to remove excess sodium and improve digestibility.
80g tahini. Opt for stone-ground, light tahini made from 100% sesame seeds. It provides healthy fats, calcium, and magnesium, and gives the hummus its creamy body.
5 ice cubes (to make hummus fluffy). Ice helps emulsify the tahini and oil while whipping air into the mixture, producing a lighter, smoother hummus texture.
1 medium fresh lemon juice. Always use freshly squeezed lemon for vitamin C and clean acidity. It balances the sweetness of beetroot and supports iron absorption from chickpeas and sesame.
50ml olive oil. Use cold-pressed extra-virgin olive oil for its polyphenols and monounsaturated fats. It improves mouthfeel and supports cardiovascular health.
2 garlic cloves. Fresh garlic provides antimicrobial compounds and supports gut health. For a milder flavour, remove the inner green sprout before blending.
1/4 tsp cumin. Cumin enhances digestion and reduces bloating from legumes. A small amount adds warmth without overpowering the beetroot.
1/2 tsp salt. Use fine sea salt or Himalayan pink salt for clean seasoning and better mineral balance. Adjust to taste depending on the saltiness of your tahini.
1/4 tsp black pepper. Freshly ground black pepper improves flavour complexity and enhances the bioavailability of plant compounds.
30 -50ml water (as needed for fluffy consistency). Add gradually to control texture. Cold water helps keep the hummus light and prevents the tahini from thickening too quickly.
Equipment
Easy Beetroot Hummus Recipe Instructions:
Prepare the Beet: If using a raw beet, roast it at 400°F (200°C) for approximately 45 minutes, or until tender when pierced with a fork. Let it cool, then peel off the skin.
To cook beetroots, you can bake or boil them
Either way works, but baked beets have more nutrients and flavour than boiled, so it’s my preferred method. Plus, roasting prevents the nutrients from leaching into water. Look at more cooking methods and tips here.
To bake the beets:
Cut off any tops and wash the root. Peel and chop it into medium chunks.
Place the beet into a baking sheet, drizzle a bit of oil and bake in a 190°C/375°F preheated oven, cover with a foil and bake until tender. Try it with a fork. It can take around 45-55 minutes or longer.
Let cool and add it to your hummus ingredients.
Blend Ingredients: In a food processor, combine the cooked beet, chickpeas, tahini, lemon juice, olive oil, garlic, cumin, salt, and pepper.
Adjust Texture: Blend until smooth, adding water gradually if needed to achieve a creamy consistency.
Taste and Adjust: Adjust seasoning as needed. For extra tang, add more lemon juice; for creaminess, add a little more tahini or olive oil.
Serve and Enjoy: Transfer to a serving bowl, drizzle with olive oil, and garnish with sesame seeds, chopped parsley, or crumbled feta if desired.
Beetroot Hummus Recipe Tips & Variations
Boost the smoky notes by adding a pinch of smoked paprika or a few drops of liquid smoke for extra depth and warmth.
For extra creaminess, blend in a tablespoon or two of Greek-style yoghurt or a dairy-free alternative such as coconut or soy yoghurt. This softens the beetroot’s earthiness and creates a silkier texture.
Enhance the topping with freshly grated Parmigiano Reggiano, chopped parsley, toasted sesame seeds, or a drizzle of extra virgin olive oil for visual appeal and added flavour.
Spicy twist, add a small pinch of chilli flakes or cayenne pepper.
For a garlic kick, roast the garlic with the beetroot rather than use it raw.
For a lighter version, replace part of the tahini with cold water or extra lemon juice.
FAQs
1. Can I use raw beetroot?
You can, but roasting or boiling enhances sweetness and gives a smoother texture. Raw beets make the beetroot hummus flavour more earthy.
2. How long does beetroot hummus last?
You can store it in an airtight container in the fridge for up to 5 days. To keep it fresh, drizzle a little olive oil on top.
3. Can I freeze beetroot hummus?
Yes, you can, but I don’t recommend it. It will alter the flavor and texture, and won’t taste the same.
4. What can I substitute for tahini?
Use peanut butter, almond butter, or sunflower seed butter if you don’t have tahini.
Nutrition (Per 2 Tbsp Serving)
| Nutrient | Amount |
|---|---|
| Calories | 70 kcal |
| Protein | 2.5g |
| Carbohydrates | 6g |
| Fibre | 1.5g |
| Sugars | 1g |
| Fat | 4.5g |
| Saturated Fat | 0.6g |
| Sodium | 90mg |
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Easy Beetroot Hummus Recipe – Healthy, Vibrant & Delicious Dip
Equipment
Ingredients
- 1 medium Beetroot ~150 – 200g, roasted or boiled
- 250 g Chickpeas cooked or canned
- 80 g Tahini
- 1 medium Lemon juiced
- 50 ml Extra virgin olive oil
- 2 cloves Garlic sliced
- ¼ tsp Cumin powder
- ½ tsp Salt sea or pink
- ¼ tsp Black pepper
- 30 – 50 ml Water as needed for a fluffy consistency
- 5 Ice cubes
Instructions
- Roast or boil beetroot until tender. Look at the notes above. Let cool and peel.
- Add all ingredients to a food processor without the olive oil and water. Scrape the sides of the bowl with a spatula.
- Blend until smooth, add the olive oil and water, pouring into the blender to thin the mixture.
- Taste and adjust seasonings.
- Keep plending until fluffy and smooth.
- Serve with olive oil drizzle, sesame seeds and optional toppings.
Notes
YourDani x x
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Thank you for stopping by! I’m Dani!
nutrition student | Healthy Live Promoter | Gluten-free recipe developer
Welcome to DeGlutenista Nutrition!
Your visit really means the world to me. I’m happy to share simple, nourishing gluten-free recipes and practical food tips focused on gut health and clean eating, all with an emphasis on reducing ultra-processed ingredients.
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