Get ready to dip into a world of vibrant flavors with these 20 creative and deliciously creamy beet hummus recipes! Beets are a natural pairing with chickpeas, garlic, and tahini, making them a perfect base for a tasty and healthy snack or appetizer. But why stop there? From classic roasted beets to bold spices like harissa and smoky paprika, these unique flavor combinations will take your hummus game to the next level.
Whether you’re looking for a simple and comforting snack or an impressive party dip, we’ve got you covered with this extensive collection of creamy beet hummus recipes. So go ahead, get creative, and start dipping into the world of beets!
Roasted Beet and Garlic Hummus
Transform the classic hummus recipe with the sweet and earthy flavors of roasted beets and pungent garlic.
Ingredients:
– 1 1/2 cups cooked chickpeas
– 1/4 cup roasted beet puree (see note)
– 3 cloves garlic, minced
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: paprika, parsley, or other garnishes
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Roast 2-3 beets (depending on size) in foil with a drizzle of olive oil for about 45 minutes, or until tender.
3. Peel and puree the roasted beets in a blender or food processor.
4. In a large bowl, combine chickpeas, beet puree, garlic, lemon juice, tahini, and salt and pepper to taste.
5. Blend all ingredients together with an immersion blender or regular blender until smooth.
6. Taste and adjust seasoning as needed.
Cooking Time: 10-15 minutes
Spicy Harissa Beet Hummus
Elevate your hummus game with this vibrant and spicy twist on the classic dip. Roasted beets add a sweet and earthy flavor, while harissa brings a bold kick.
Ingredients:
– 1 cup cooked chickpeas
– 2 medium beets, peeled and roasted (see notes)
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1 teaspoon harissa paste
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Drain the chickpeas and transfer them to a blender or food processor.
2. Add the roasted beets, tahini, lemon juice, garlic, and harissa paste to the blender.
3. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. With the blender running, slowly pour in the olive oil.
5. Season with salt and pepper to taste.
Cooking Time: 10-15 minutes (including roasting time for beets)
Golden Beet and Tahini Hummus
This vibrant hummus recipe adds a pop of color and a boost of nutrition with the addition of roasted golden beets. The creamy tahini and lemon juice provide a rich and tangy flavor profile that’s perfect for snacking, dipping, or serving as a side dish.
Ingredients:
– 2 large golden beets
– 1/4 cup cooked chickpeas
– 1/4 cup tahini
– 2 tablespoons freshly squeezed lemon juice
– 1 clove garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. Preheat oven to 425°F (220°C). Wrap the golden beets in foil and roast for 45-50 minutes, or until tender.
2. Let the beets cool, then peel and chop into small pieces.
3. In a blender or food processor, combine cooked chickpeas, tahini, lemon juice, garlic, and salt. Blend until smooth.
4. Add the roasted golden beets to the blender and blend until well combined.
5. With the blender running, slowly pour in the olive oil. Continue blending until the hummus is creamy and smooth.
6. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
Cooking Time: 45-50 minutes
Beetroot and Chickpea Hummus with Lemon Zest
Add a pop of color and flavor to your snack game with this vibrant beetroot and chickpea hummus. Perfect for dipping veggies, crackers, or pita chips!
Ingredients:
– 2 medium beetroot, peeled and cooked
– 1 can chickpeas (14 oz), drained and rinsed
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– Zest of 1 lemon
Instructions:
1. In a blender or food processor, combine cooked beetroot, chickpeas, lemon juice, tahini, garlic, and salt.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. With the blender running, slowly pour in olive oil through the top.
4. Add lemon zest and blend until well combined.
5. Taste and adjust seasoning if desired.
Cooking Time:
– 10-15 minutes (including cooking time for beetroot)
Coconut Beet Hummus with Fresh Herbs
This vibrant hummus combines the natural sweetness of roasted beets with the creamy richness of coconut and a hint of fresh herbs. Perfect as a dip for veggies or pita chips, or as a spread for sandwiches.
Ingredients:
– 1 cup cooked beets
– 1/2 cup chickpeas
– 1/4 cup unsweetened shredded coconut
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh herbs: parsley, cilantro, or dill (chopped)
Instructions:
1. Preheat oven to 425°F.
2. Roast the beets for 45-50 minutes, or until tender.
3. In a blender or food processor, combine cooked beets, chickpeas, coconut, lemon juice, garlic, and olive oil.
4. Blend until smooth, adding salt and pepper to taste.
5. Stir in chopped fresh herbs.
6. Serve with pita chips, veggies, or as a sandwich spread.
Cooking Time: 45-50 minutes (including roasting time)
Smoky Paprika Beet Hummus
This vibrant and flavorful dip combines the sweetness of roasted beets with the smokiness of paprika, perfect for snacking or as a accompaniment to your favorite dishes.
Ingredients:
– 1 cup cooked beets (roasted or boiled)
– 1/4 cup chickpeas
– 2 tablespoons lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: paprika for garnish
Instructions:
1. In a blender or food processor, combine beets, chickpeas, lemon juice, garlic, and olive oil.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. Add smoked paprika and blend until well combined.
4. Taste and adjust seasoning with salt and pepper.
5. Transfer to a serving bowl and garnish with additional paprika if desired.
Cooking Time: 10 minutes
Serve: With pita chips, vegetables, or crackers for a delicious snack.
Beet and Avocado Hummus
This vibrant hummus recipe combines the natural sweetness of beets with the creamy richness of avocados, creating a unique and delicious dip perfect for snacking or entertaining.
Ingredients:
– 2 large beets, peeled and cooked
– 1 ripe avocado, peeled and pitted
– 1/4 cup lemon juice
– 1/4 cup tahini
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the beets for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and chop them into small pieces.
4. In a blender or food processor, combine the cooled beets, avocado, lemon juice, tahini, garlic powder, and salt.
5. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
6. With the blender or food processor still running, slowly pour in the olive oil.
7. Taste and adjust seasoning if desired.
Cooking Time: 50-60 minutes
Turmeric-Spiced Beet Hummus
Elevate your snack game with this vibrant and flavorful Turmeric-Spiced Beet Hummus, perfect for veggie sticks, pita chips, or as a dip for your favorite dippers.
Ingredients:
– 1 cup cooked beets
– 1/2 cup chickpeas
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and pepper to taste
– 2 tablespoons olive oil
– Water as needed
Instructions:
1. Drain the chickpeas and transfer them to a blender or food processor.
2. Add the cooked beets, lemon juice, tahini, garlic, cumin, turmeric powder, salt, and pepper to the blender.
3. Blend on high speed until smooth and creamy, adding water as needed to achieve desired consistency.
4. With the blender running, slowly pour in the olive oil through the top.
5. Taste and adjust seasoning if necessary.
6. Transfer the hummus to a serving bowl and garnish with paprika or parsley, if desired.
Cooking Time: 10 minutes
Beet and White Bean Hummus
Transform the flavors of the Mediterranean with this vibrant and nutritious twist on classic hummus. The sweetness of beets pairs perfectly with the creaminess of cannellini beans, making for a delicious and healthy snack or appetizer.
Ingredients:
– 1 cup cooked cannellini beans
– 2 medium beets, peeled and cooked
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1/4 cup water
Instructions:
1. Drain and rinse the cannellini beans.
2. In a blender or food processor, combine the beans, cooked beets, lemon juice, tahini, garlic, and salt. Blend until smooth.
3. With the blender or food processor still running, slowly pour in the olive oil and water.
4. Continue blending for an additional 30 seconds to ensure everything is well combined.
5. Serve immediately, garnished with a sprinkle of paprika and a few chopped fresh herbs, if desired.
Cooking Time: 10 minutes
Pomegranate Beet Hummus with Toasted Walnuts
Elevate your snack game with this vibrant and flavorful hummus, infused with the sweetness of pomegranate and the earthiness of beet.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup cooked beets
– 1/4 cup pomegranate juice
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
– 1/4 cup toasted walnuts, chopped
Instructions:
1. Drain and rinse chickpeas.
2. In a blender or food processor, combine chickpeas, beets, pomegranate juice, garlic, lemon juice, salt, and pepper.
3. Blend until smooth, scraping down sides as needed.
4. Stir in parsley and walnuts.
5. Serve with pita chips, vegetables, or crackers.
Cooking Time: 10 minutes
Beet and Cashew Hummus
This vibrant dip combines the natural sweetness of roasted beets with the creaminess of cashews, perfect for snacking or as a flavorful addition to your favorite dishes.
Ingredients:
– 2 large beets
– 1 cup cashews
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1/4 cup water
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let beets cool, then peel and chop into small pieces.
3. In a blender or food processor, combine cashews, lemon juice, tahini, garlic, salt, and olive oil. Blend until smooth.
4. Add chopped beets, water, and blend until well combined.
5. Taste and adjust seasoning as needed.
6. Serve immediately or refrigerate for up to 3 days.
Cooking Time: 1 hour 15 minutes (including roasting time)
Roasted Garlic and Beet Hummus
Roasted Garlic and Beet Hummus Recipe
Transform your hummus game with this vibrant and flavorful recipe that combines the earthy sweetness of roasted garlic and beets with creamy chickpeas. Perfect for snacking, dipping, or as a spread.
Ingredients:
– 1 1/2 cups cooked chickpeas
– 3 cloves roasted garlic (see notes)
– 1 medium beetroot, peeled and roasted (see notes)
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup water
– Optional: paprika, parsley, or sumac for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the garlic and beetroot according to notes.
3. In a blender or food processor, combine chickpeas, roasted garlic, beetroot, lemon juice, tahini, olive oil, salt, and pepper.
4. Blend until smooth, adding water as needed to achieve desired consistency.
5. Taste and adjust seasoning if necessary.
Cooking Time: 15 minutes (roasting time), plus blending time
Notes:
For roasting garlic: Wrap 3 cloves in foil with a drizzle of olive oil. Roast at 425°F (220°C) for 30-40 minutes, or until tender.
For roasting beetroot: Wrap 1 medium beetroot in foil with a drizzle of olive oil. Roast at 425°F (220°C) for 45-60 minutes, or until tender.
Beet and Carrot Hummus with Cumin
Elevate your hummus game with this unique blend of roasted beets, carrots, and cumin. Perfect as a dip for vegetables or pita chips.
Ingredients:
– 2 large beets
– 4 large carrots
– 1/4 cup chickpeas
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets and carrots in foil and roast for 45 minutes, or until tender.
3. Let cool, then peel the beets and chop into small pieces.
4. In a blender, combine roasted beets, chickpeas, tahini, lemon juice, garlic, cumin, salt, and pepper.
5. Blend on high speed until smooth, stopping to scrape down the sides as needed.
6. With the blender still running, slowly pour in olive oil through the top.
7. Taste and adjust seasoning if needed.
Cooking Time: 1 hour (including roasting time)
Lemon-Dill Beet Hummus
This refreshing twist on classic hummus combines the natural sweetness of beets with the brightness of lemon and the freshness of dill. Perfect for a light and healthy snack or appetizer.
Ingredients:
– 1 cup cooked beets
– 1/2 cup chickpeas
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried dill weed
– Salt and pepper to taste
– Optional: paprika or sumac for garnish
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine the chickpeas, cooked beets, lemon juice, tahini, garlic, and olive oil.
3. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
4. Stir in the dried dill weed and season with salt and pepper to taste.
5. Transfer to a serving bowl and garnish with paprika or sumac, if desired.
Cooking Time: None! Simply blend and serve.
Beet and Black Sesame Hummus
This vibrant and nutty hummus combines the natural sweetness of beets with the earthy flavor of black sesame, perfect for snacking or as a dip for your favorite vegetables.
Ingredients:
– 1 cup cooked beets
– 1/2 cup chickpeas
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 2 teaspoons black sesame seeds
Instructions:
1. In a blender or food processor, combine beets, chickpeas, tahini, lemon juice, garlic, and salt.
2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
3. With the blender or food processor running, slowly pour in olive oil through the top.
4. Add black sesame seeds and blend until well combined.
5. Taste and adjust seasoning if necessary.
Cooking Time: 10 minutes
Maple-Glazed Beet Hummus
Elevate your snack game with this vibrant and flavorful take on traditional hummus. Roasted beets and a hint of maple syrup add a sweet and earthy twist to this classic dip.
Ingredients:
– 1 can chickpeas (15 oz)
– 2 medium beets, peeled and roasted
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1 tablespoon maple syrup
– Salt and pepper to taste
– 1/4 cup olive oil
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes or until tender.
2. Let beets cool, then peel and chop into small pieces.
3. In a blender or food processor, combine chickpeas, tahini, lemon juice, garlic, maple syrup, salt, and pepper. Blend until smooth.
4. Add roasted beet pieces and olive oil to the mixture. Blend until well combined.
5. Taste and adjust seasoning as needed.
Cooking Time: 10 minutes (plus 45-50 minutes for roasting beets)
Beet and Pumpkin Seed Hummus
This vibrant hummus recipe combines the natural sweetness of roasted beets with the nutty flavor of pumpkin seeds, creating a unique and delicious dip perfect for snacking or serving at your next gathering.
Ingredients:
– 2 large beets
– 1 cup cooked chickpeas
– 1/4 cup pumpkin seeds
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the beets for 45-50 minutes or until tender.
3. Let the beets cool, then peel and chop into small pieces.
4. In a blender or food processor, combine the chickpeas, pumpkin seeds, lemon juice, tahini, garlic, salt, and pepper.
5. Add the roasted beets to the blender and blend until smooth.
6. Taste and adjust seasoning as needed.
7. Serve with pita chips, vegetables, or crackers.
Cooking Time: 50-60 minutes (including roasting time)
Beet and Feta Hummus
A twist on traditional hummus, this Beet and Feta Hummus combines the earthy sweetness of roasted beets with the tanginess of crumbled feta cheese. Perfect for a unique appetizer or snack.
Ingredients:
– 2 large beets
– 1/4 cup chickpeas
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 cup crumbled feta cheese
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the beets for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and chop into small pieces.
4. In a blender or food processor, combine the chickpeas, tahini, lemon juice, garlic, roasted beets, and feta cheese.
5. Blend until smooth, adding salt and pepper to taste.
6. Garnish with fresh parsley or cilantro, if desired.
Cooking Time: 1 hour (including roasting time)
Za’atar-Spiced Beet Hummus
This Za’atar-Spiced Beet Hummus combines the natural sweetness of roasted beets with the earthy, herby flavors of za’atar and lemon. A perfect dip for pita chips or veggies!
Ingredients:
– 2 large beets
– 1/4 cup chickpeas
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 teaspoon za’atar spice blend
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and chop into small pieces.
4. In a blender or food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, za’atar, salt, and pepper.
5. Add roasted beet pieces to the blender and blend until smooth.
6. Taste and adjust seasoning as needed.
7. Serve with pita chips, veggies, or crackers.
Cooking Time: 50-60 minutes
Beet and Sunflower Seed Hummus
Experience the sweet and earthy flavor combination of beets and sunflower seeds in this unique hummus recipe.
Ingredients:
– 2 large beets, peeled and roasted (see notes)
– 1 cup cooked chickpeas
– 1/4 cup tahini
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– 1/4 teaspoon salt
– 3 tablespoons olive oil
– 1/2 cup sunflower seeds
– Water as needed
Instructions:
1. In a blender or food processor, combine roasted beets, chickpeas, tahini, lemon juice, garlic, and salt.
2. Blend until smooth, adding water as needed to achieve desired consistency.
3. With the blender or food processor running, slowly pour in olive oil.
4. Stir in sunflower seeds.
5. Taste and adjust seasoning if necessary.
Cooking Time: 10-15 minutes (including roasting time for beets)
Tips:
– Roast beets by wrapping them in foil and baking at 400°F (200°C) for 45-60 minutes, or until tender.
– Adjust sunflower seed amount to your liking.
Summary
Get ready to elevate your snack game with these 20 creamy beet hummus recipes! From Roasted Beet and Garlic Hummus to Maple- Glazed Beet Hummus, and from Spicy Harissa Beet Hummus to Za’atar- Spiced Beet Hummus, each unique flavor combination is sure to impress. Whether you’re looking for a vibrant dip to accompany your favorite veggies or a tasty spread for your crackers, these beet hummus recipes have got you covered. With a range of flavors and ingredients, you’ll be inspired to get creative in the kitchen and try something new!
