Easy Beet Hummus – How to make beet hummus – Advice Eating

Caitlin Benzel

Tired of ho hum hummus? Then it’s time to try this pink, flavorful, easy-to-make beet hummus! While there’s nothing wrong with classic hummus, sometimes it’s fun to switch things up a bit. Served with plenty of pita chips and crunchy veggies for dipping, this colorful hummus will liven up your party dip and appetizer choices at your next get together!

What’s in Beet Hummus?

This beet hummus starts with a base like regular hummus—lots of chickpeas, garlic, lemon juice, cumin, and olive oil. But then the fun begins! Boiled beets are mixed into the mixture, adding a sweet, earthy flavor and that gorgeous pink hue.

How to cook beets

There are many ways to cook a beet, but for this recipe we’ll stick with stovetop simmering. They cook for about 45 minutes until tender. After cooling them slightly, simply rub the beets with a paper towel and the skins will slide off instantly. For easy cleaning, cover your board with a piece of parchment or wax paper to collect all those bright red beet skins.

Can you use pre-cooked beets in this recipe?

Absolutely! Look for plain boiled turnips in the refrigerated section of the supermarket. Avoid pickled beets, which have a more acidic flavor that upsets the balance of this hummus.

Is Beet Hummus Good For You?

Yes, in more ways than one! Hummus is high in protein and fiber thanks to the chickpeas. Beets add a lot of good vitamins and minerals to the mix, including potassium and folic acid. Also… it’s hard not to smile when you’re eating pink hummus, and everyone knows that smiling more is very good for you!

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6 – 8


Preparation time:





Total time:






medium beets, stems removed and scrubbed


14.5 ounces. Canned chickpeas, rinsed and drained

1/2 tsp.

ground black pepper

1/4 c.

extra virgin olive oil and more for garnish

Chopped toasted walnuts for garnish

Chopped fresh parsley for garnish

Mini peppers for serving

Cucumber slices for serving

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  1. Place the beets in a large saucepan and add enough water to cover. Bring to a boil over medium heat. Cover and reduce the heat to medium-low. Cook for 35 to 45 minutes. Remove the beets from the water and let them sit until they are cool enough to touch. Rub the beets with a paper towel to remove their skin. Roughly chop the beetroot, reserving 2 tablespoons for garnish.
  2. In the bowl of a food processor, combine chickpeas, tahini, chopped beets, garlic, lemon juice, salt, cumin, salt and pepper. Process for 3 to 4 minutes, until mixture is smooth and well blended, adding cold water, 1 tablespoon at a time, as needed to keep processor agitated. Finally add the olive oil and process for another 10 seconds.
  3. Transfer the mixture to a bowl and stir to ensure it is well combined. Sprinkle the reserved chopped beets over the hummus. Garnish with walnuts and parsley and drizzle with more olive oil. Serve with pita chips, peppers, and pickles, if you like.

Hummus is a great prep appetizer—the flavors meld as it hangs in the fridge. Refrigerate in an airtight container for up to 5 days.

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