This easy beet hummus is a smooth, creamy dip made with chickpeas, cooked beets, garlic, lemon juice, and olive oil. It has a lightly sweet, earthy flavor and comes together in just a few minutes.
Why You'll Love It
- Quick and easy to make in just a few minutes
- Smooth, creamy texture with vibrant color
- Simple ingredients you likely already have
- Perfect for snacks, appetizers, or a dip platter
I like making this beet hummus dip when I want something colorful and simple for a snack board or appetizer. It feels a little different from classic hummus, but it is just as easy and pairs well with pita, crackers, or fresh vegetables. If you enjoy simple dips like my hummus without tahini, muhammara, or Greek spicy Feta dip (tirokafteri), this beet hummus is another easy homemade dip worth keeping in rotation.
The texture turns very creamy once everything is blended, and the beets give it that beautiful, bold color that makes it stand out right away. The lemon and garlic balance the sweetness nicely, so the flavor stays fresh and savory while still feeling soft and mellow. I also like serving it as part of a spread with recipes like my whipped Ricotta dip with honey and pistachios or cherry tomato bruschetta when I want a few simple appetizers on the table.
Key Ingredients in Easy Beet Hummus
I keep this ingredient list simple because each one has a clear job, and together they make the hummus smooth, colorful, and full of flavor.
- Cooked Beets: These are what give the beet hummus its bold color and gentle earthy sweetness, and I like using cooked beets here because they make the recipe much faster.
- Chickpeas: They create that classic creamy hummus base, and I always use them to keep the texture smooth and the dip more satisfying.
- Garlic, Lemon Juice, Salt, and Paprika: This mix brings everything into balance. The garlic adds depth, the lemon juice keeps it fresh, the salt lifts the flavor, and I like adding paprika for a little warmth.
- Extra Virgin Olive Oil: I use olive oil to help everything blend smoothly, and it also gives the beet hummus a richer finish.
How to Make Beet Hummus in 5 Minutes
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Combine Ingredients: In a food processor, add the drained chickpeas, cooked beetroots, garlic cloves, salt, paprika, lemon juice, and extra virgin olive oil.
2. Blend Until Smooth: Process the mixture until it reaches a creamy consistency, scraping down the sides as needed. Taste the hummus and adjust the salt or lemon juice if needed.
3. Plate the Hummus: Spoon the beet hummus onto a plate and use the back of a spoon to create a swirl pattern.
4. Garnish: Drizzle extra virgin olive oil inside the swirl, then sprinkle sesame seeds, pomegranate seeds, and chopped chives on top.
Tips for Smooth Beet Hummus
Use Cooked Beets for Convenience: Using pre-cooked beets keeps the recipe quick and gives the hummus a soft, mellow flavor.
Drain the Chickpeas Well: I like draining the chickpeas thoroughly before blending because extra liquid can make the hummus too loose.
Start with Less Garlic: Garlic can become quite strong once blended, so I sometimes start with two cloves and add more if needed.
Chill Before Serving: I find the flavor becomes slightly deeper after the hummus rests in the fridge for about 30 minutes before serving.
How to Store Beet Hummus
Store beet hummus in an airtight container in the refrigerator for up to 5 days. Stir before serving, as the olive oil may settle slightly.
What to Serve with Beet Hummus
This beet hummus is great with warm pita bread, pita chips, crackers, or fresh vegetables like cucumber, carrots, and bell peppers. I also like serving it alongside dishes like Greek lemon chicken and potatoes, tuna and tomato salad, or simple grilled chicken skewers.
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Recipe
Easy Beet Hummus
Ingredients
For Beet Hummus:
- 300 g canned chickpeas - drained
- 2 cooked beetroots
- 3 cloves garlic
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- 5 tablespoon extra virgin olive oil
For Garnish:
- extra virgin olive oil
- Sesame seeds
- Pomegranate seeds
- Chives - chopped
Instructions
- Add 1¾ cups (300 g) drained chickpeas, 2 cooked beetroots, 3 garlic cloves, 1 teaspoon salt, 1 teaspoon paprika, 1 tablespoon lemon juice, and 5 tablespoons extra virgin olive oil to a food processor.
- Blend until the mixture is smooth and creamy, stopping to scrape down the sides if needed.
- Taste the hummus and adjust the salt or lemon juice if needed.
- Spoon the hummus onto a serving plate and use the back of a spoon to create a swirl.
- Drizzle with extra virgin olive oil, then sprinkle with sesame seeds, pomegranate seeds, and chopped chives before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Patricia says
I love the idea of adding roasted beets to hummus, it’s such a colorful twist on the classic! The way you described the swirl with olive oil and toppings makes it feel so special. Can’t wait to try this beet hummus soon!