Hummus is an amazing dip and spread, but I also see hummus as a base recipe. I use different beans (lentils and white beans instead of or together with chickpeas) or I will add a different nut butter. Sometimes I add mustard. There are no rules in the kitchen. I wanted to try the populair beet hummus for a while now and the recipe didn’t disappoint at all. It’s (of course) just as delicious as traditional hummus, but just a tiny bit more sweet from the addition of beets.
Beet hummus is delicious to serve all year round, whether that may be at a picnic in the park on a hot summer day or as a festive dip during the holiday season.
I love to dip raw veggies in beet hummus as a snack (I know, boring!), but I also eat spoonfuls straight out of my fridge. I don’t even bother to sit down, it’s so good! I’m also pretty much in heaven when I serve this red beet hummus with oven roasted veggies. The hubby uses (probably half the container) for his sandwiches. I can’t blame him (although I do), but yeah this stuff is pretty addicting.
If you love hummus, you should try this pink version. And please pop back and rate the recipe and let me know how it turned out. If you make a photo, tag me #thegreencreator on Instagram as I’d love to see your creations. Happy weekend, loves!
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 3 1/2 cups 1x
- Category: dip, snack, spread
- Cuisine: vegan, plant-based, vegetarian, glutenfree, dairyfree
If you love a good homemade hummus recipe, you have to try the pink version: beet hummus.
- 1 cup / 150 grams cooked beets, roughly chopped
- 1 1/2 cups /250 grams cooked chickpeas
- 3 tablespoons tahini
- 3–4 tablespoons water
- 3–4 tablespoons fresh lemon juice
- 1 small clove of garlic, crushed (optional)
- 2 tablespoons fresh dill
- 3/4 teaspoon salt
- fresh parsley, for garnish
- slivered almonds, for garnish
- You can use pre-cooked beets for this recipe or cook fresh beets in water in a medium pot over high heat. The beets are soft enough and ready when you can stick a fork into the beets. Drain the beets and set aside to cool.
- In a food processor or blender, pulse beets. Add in chickpeas, tahini, water, lemon juice, dill, garlic, and salt.
- Pulse mixture until desired consistency. I personally like my hummus a bit thicker, but if you prefer a creamier thinner hummus keep on pulsing and perhaps add a bit more water if too dry/thick.
- Serve in a bowl or plate and top with slivered almonds and fresh parsley. Serve as a dip or spread.