Craft this bright and zesty dip in just 5 minutes for your next shindig.
I enjoy a nice homemade hummus, especially with a meze platter of cheese and crackers. But the typical garlic hummus can get boring, especially if we have it every time. For special occasions and casual snacks alike, this beet hummus recipe brings boldness back to your gatherings! And it only takes five minutes to whip up.
Blended with beets and chickpeas, this easy recipe transforms classic flavors into a one-of-a-kind dip. It delivers a uniquely sweet, earthy, and zesty taste, with just a hint of garlic. This beet hummus is phenomenal for both parties and meal prep. Use it to jazz up your workday lunches, impress your guests at happy hour, or create an entire purple party theme! However you enjoy it, beet hummus was made to be the star of the show.
It’s light enough to be a quick snack while also satisfying your appetite to tide you over until a big meal. That’s what makes it so versatile and easy to enjoy. Beet hummus is one of my favorites because it’s slightly tangy, which balances out the saltiness of crackers, breads, and veggies. Try it out and taste for yourself!
What makes beets so colorful?
Beets are a type of produce that contains betacyanin—a red-violet plant pigment that gives them such a vibrant purplish hue. It’s also found in amaranth and cacti fruits like dragon fruit and prickly pear. Although betacyanin is relatively uncommon in the plant kingdom, several other plants share this eye-catching compound with beets, making them a distinctive but not unique source of this vibrant pigment.
How do I store leftovers?
Beet hummus is best stored in an airtight container in the fridge for 3-5 days. I don’t suggest freezing it, as this will likely ruin the smooth consistency. Enjoy beet hummus cold or at room temperature, whichever way you prefer. If you’d like it at room temp, simply take it out of the fridge about an hour before you serve it. Make sure to keep a spoon handy so you can stir it to keep it smooth.
Serving suggestions
Regardless of the occasion, beet hummus goes splendidly with this Flaxseed Crackers Recipe, these Cheese Crackers, Potato Rolls, or veggie sticks for dipping. But you can also incorporate beet hummus into a full meal by spreading it on Garlic Toast or this Naan Recipe and serving it with Lime Chicken and Riced Sweet Potato. Although this dazzling dip is unique, it complements plenty of different dishes, so start taste-testing to find out which you like best.
Ingredients
- 3 small cooked beets peeled and quartered
- 1 15-ounce can chickpeas drained
- 1 1/2 teaspoons lemon zest
- Juice of 1 lemon
- 3 cloves garlic minced
- Kosher salt to taste
- 1/4 cup tahini
- 3 tablespoons extra-virgin olive oil plus more if needed
- Pine nuts for optional garnish
- Fresh parsley chopped, for optional garnish
Instructions
- Place the cooked beet quarters in a food processor and pulse until roughly chopped.
- Add the chickpeas, lemon zest, lemon juice, garlic, salt, and tahini. Process until the mixture is smooth.
- With the processor running, slowly drizzle in the olive oil while scraping down the sides as needed. If it is too thick, add 1 more tablespoon of oil.
- Taste and modify the seasonings as necessary. Serve it at room temperature or chilled, topped with a splash of extra olive oil, and garnished with pine nuts and parsley if you like.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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