Easy Beet Hummus is my new go-to healthy appetizer! This beet hummus recipe is perfect for entertaining, healthy snacking, or meal prep.
It's absolutely delicious on a grazing board - I love serving it with crackers, grilled bread, and plenty of vegetables. It's delicious!
If you're skeptical of beets, don't fret. They're really easy to roast and incorporate into this recipe. Plus, they're packed with delicious earthy flavor and nutrients..
Recipe Inspiration
Beet hummus is here for all of your meal prep needs! I love this recipe because it's great to make in big batches and add to containers for meal prep.
Pair with chicken, rice, and vegetables and you've got a meal! Or, pack as a snack with fresh veggies and pita chips.
I also love making a fun grazing board with beet hummus and a variety of vegetables and crackers.
This is a fun way to change up a traditional charcuterie board with a healthier option. For bonus points, serve more than one type of hummus on the board!
Easy Beet Hummus Ingredients
Here are the ingredients you will need for this recipe:
- 1 Medium Beet
- Chickpeas
- Lemon Juice
- Garlic
- Olive Oil
- Tahini
- Salt and Pepper
Directions
Let's make this easy beet hummus together.
First, preheat your oven to 400 degrees F. Wrap beet in aluminum foil and set on a baking tray. Bake the beet for 50 minutes, or until a fork slides easily through the center of the beet.
Add the roasted beet, chickpeas, lemon juice, garlic, olive oil, tahini, and salt and pepper to a food processor.
Process on high, or until smooth. You may need to mix a bit if any chunks of beet get 'stuck' in the food processor. Just mix a bit, cover, and process again until it's smooth.
Add beet hummus to a bowl and drizzle with a glug of olive oil. Serve with crackers, pita chips, and vegetables and enjoy!
Kitchen Equipment
Here is some kitchen equipment you'll need for this recipe. You can find all of these products on Amazon.
Food Processor - You definitely need a food processor to make hummus. I use this one and I absolutely love it. It fits 8 cups, making it perfect for homemade hummus.
Wood Serving Board - If you're into grazing boards, check out this wooden board. It's great for making a beet hummus grazing board. It's spacious and so beautiful!
Small Baking Sheet - This small baking sheet is perfect for roasting one or two beets. I love having different sized baking sheets for many kitchen uses, check it out!
Recipe Substitutions/Variations
Here are a few substitutions and variations for this recipe:
Tahini Substitution - If you don't like tahini, you can try substituting peanut butter, sesame oil, nut butter, or even Greek yogurt in the recipe. However, a warning, this will alter the taste.
Oil Substitution - You may substitute canola oil or avocado oil instead of olive oil for this hummus recipe.
Vegetable Variations - This base hummus recipe can be used for many other roasted vegetables as well. Use this for roasted red peppers or roasted sweet potatoes for other hummus varieties. Perhaps a hummus board is in your future!
Frequently Asked Questions
Homemade hummus needs to be consumed quicker than store bought hummus since it does not have any preservatives. We recommend eating homemade hummus within 4 days of making and store bought hummus within 7 days of opening.
Yes, hummus can be frozen. We recommend freezing hummus in airtight, freezer safe containers and letting it fully thaw before eating. If the hummus is dry after thawing, add a little olive oil to bring back the texture.
This is entirely based on personal preference, many people love the flavor of tahini and others do not. Many store bought hummus brands contain tahini. If you don not like tahini, just omit it from the recipe.
More Appetizer Recipes
Looking for more easy and delicious recipes? Check out some of our favorites:
Easy Beet Hummus
Ingredients
- 1 medium beet
- 1 15 oz can chickpeas drained
- 2 tablespoons lemon juice
- 2 cloves garlic
- ¼ cup olive oil
- ¼ cup tahini
- Pinch of salt and pepper
Instructions
- Preheat oven to 400°F.
- Wrap bet in aluminum foil and set on a baking tray. Bake for 50 minutes, or until a fork slides easily though the center of the beet.
- When the beet is roasted, add beet, chickpeas, lemon juice, garlic, olive oil, tahini, and salt and pepper to a food processor. Process on high until smooth. Place beet hummus in a bowl and drizzle with olive oil.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Kristine says
Wow, I never thought I could make beet hummus! So much better than store bought.
Christina Musgrave says
Yay! So happy you loved it!