This healthy beet hummus recipe is as delicious as it is beautiful!
It’s become my new go-to healthy hummus recipe.
I used to think that I didn’t like beets. Turns out, I just don’t care for canned pickled beets. You know, the slimy ones on sad salad bars. I have a foggy memory of trying one when I was a kid from my dad’s salad at one of those salad buffet places that were popular in the ’80s. I say foggy because I think my 7-year-old self blacked out from how much I detested that slimy pickled beet that had been sitting out for hours.
However, once I tried roasted beets, I never looked back!
This Delicious Healthy Beet Hummus Recipe is:
Healthy, Vegan, Gluten-Free,
Dairy-Free, Nut-Free, Grain-Free,
Simple-to-Make & Delicious
The subtle sweetness of a roasted beet with the tangy lemon juice and savory hummus ingredients pretty much makes this the best hummus recipe ever. It definitely doesn’t taste those sad pickled salad bar beets that I can’t even look at without wincing.
Beets are loaded with vitamins, minerals, antioxidants, and fiber, so feel free to fill up on this recipe as often as you want. It basically makes you healthier every time you eat it.
Beet hummus is good on just about anything: use it for a dip, a spread, a mid-day snack, or just eat it off the spoon.
Healthy Beet Hummus Ingredient Notes
Beets: Use one medium-to-large or two small roasted beets here. A red beet will yield a pretty pink hummus, but any color or variety will work. If you have golden beets that you need to use up, throw them in. You can also add an extra beet for even more beet-y goodness if you want. The measurements are pretty flexible here.
Beans: I use chickpeas (aka garbanzo beans) here for a traditional hummus flavor and texture, but cannellini beans or any type of white beans would also work. Always drain and rinse your beans to remove any excess sodium. Draining and rinsing beans can also help remove the compounds that contribute to potential digestive upset that beans sometimes cause.
Garlic: I like to cook my garlic for this hummus recipe instead of adding it raw since you can taste raw garlic for days. The more subtle flavor of roasted garlic also goes better with the sweetness of the beet here. I throw the garlic clove right in the foil with the beet to roast it. Leave the garlic clove in its skin and it will roast to perfection inside the foil with the beet. Alternatively, you can very roughly chop it and sauté it in the 1/3 cup olive oil that you’ll add to the hummus to both cook the garlic and infuse it in the oil. Or, be a rebel and add it in raw if you like that raw garlic punch.
Lemon: Don’t forget the fresh lemon juice here. The acidity of the lemon juice brings it all together. Fresh lemon juice is always best. Add more or less lemon juice to your liking. The zest also makes a pretty garnish. I use the juice of half lemon then save the other half for hot water with lemon or another recipe.
Tahini paste: Tahini paste is made from ground sesame seeds. It adds a ton of flavor to hummus and I use a full 1/4 cup (4 tablespoons) here. Most hummus recipes call for anywhere from 2 tablespoons to 4 tablespoons, so adjust if you prefer. I like the one from Thrive Market because it’s a great price and made with high-quality ingredients. I buy just about all of my staples from Thrive Market these days! Use this link to get 25% off your first Thrive Market purchase.
Extra virgin olive oil: Since most extra virgin olive oil is cut with lesser-quality oils, be sure to use one that you’re sure is real olive oil. It will taste better and be better for your health. Like the tahini paste, I’m really liking Thrive Market’s organic extra virgin olive oil right now because I trust it, it has a mild earthy flavor, and it’s a good price (#winning all around).
The measurements of the ingredients in this hummus are pretty forgiving. I’ve tested it multiple times with the measurements on this recipe and it works perfectly, but how much water (if any) you’ll need to add will depend on your beet and other ingredients. Add more or less of any ingredient to achieve your desired flavor and texture.Print
- 1 medium beet, roasted
- 1 large clove garlic, roasted (or raw if you prefer)
- 1 15-ounce can chickpeas (aka garbanzo beans), drained and rinsed
- 1 tablespoon fresh lemon juice (about 1/2 a lemon, juiced)
- 1/4 cup tahini paste
- 1/3 cup extra virgin olive, more or less to achieve your desired texture, plus more to drizzle
- 2 tablespoons filtered water (or less depending on texture, see recipe notes)
- 1/2 teaspoon fine sea salt (I use Real Salt)
- Optional garnish ideas:
- 1 tablespoon hemp hearts (aka hemp seeds), pictured here
- 2 tablespoons crushed pistachios
- about 1 tablespoon micro greens such as micro basil
- Preheat the oven to 400ºF. Scrub the beet(s) gently with a veggie brush to remove dirt or debris. Remove stems and dry the beat. Wrap the beet and garlic clove in its skin in the same tinfoil.
- Roast the beet at 400ºF for 35-45 minutes (until you can pierce it with a fork). Remove from the oven and let cool 30 minutes or until cool enough to touch. Remove beet skins with your fingers under running water to prevent dying your fingers pink. Chop the beet into 1-inch cubes to help the food processor blend. Remove the garlic clove from its skin by simply pressing it out of the skin whole.
- Combine the chopped roasted beet(s) and garlic with the rest of the ingredients except the extra virgin olive oil in a food processor. Process 30-60 seconds until well combined. Scrape down the edges. Turn the food processor on and drizzle in 1/4 cup of olive oil and process until smooth. Add more or less olive oil to your liking. Optional, add 1 tablespoon of filtered water for a thinner hummus.
- Before serving, drizzle the top with extra virgin olive oil. Garnish with pistachios, hemp seeds, or basil.
- Store in the refrigerator until 20 minutes before serving. Will keep in the refrigerator up to 3 days.
– You can roast the beet and garlic up to 24 hours ahead of time to make this recipe even easier to prepare. Store the roasted beet and garlic in the refrigerator in an airtight container until you use them, if making ahead of time.
– Serving suggestions: carrots, cucumbers, celery, jicama, tortilla chips and/or warm pita. Or, use it as a spread on a sandwich or wrap.
If you try this recipe, let us know how it turns out in the comments below!