Beet Hummus Recipe

By
Saad Fayed
Saad Fayed
A restaurateur and food writer, Saad Fayed has published hundreds of recipes and articles about Middle Eastern cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 05/10/21
Beet Hummus Recipe

The Spruce / Cara Cormack

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 32 servings

When we heard of chefs stirring up batches of beet hummus, we were intrigued. We tried a few recipes, but they were either too sweet or too bitter. It was hard to find that happy medium So we hit the test kitchen and created this perfectly balanced beet hummus recipe that both beet lovers (and beet not-so-sure folks) can enjoy.

Ingredients

  • 1 pound fresh beets, boiled (see instructions below)
  • 2 tablespoon tahini
  • 3-5 tablespoon lemon juice
  • 1 clove garlic, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1-3 tablespoons olive oil (depending on desired consistency)

Steps to Make It

  1. Gather the ingredients.

    Beet Hummus Recipe ingredients

    The Spruce / Cara Cormack

  2. In a food processor, add all ingredients. Begin with 1 tablespoon of olive oil.

    Beet Hummus ingredients in a food processor

    The Spruce / Cara Cormack

  3. After adding all ingredients, blend in food processor until a smooth consistency. Add additional olive oil if necessary to reach desired consistency. Be sure to scrape the side of the food processor bowl to ensure no ingredients are left behind. This can be common with spices, like the cumin, and also salt.

    beet hummus in a food processor

    The Spruce / Cara Cormack

  4. Once you have reached desired consistency, serve immediately or place in the refrigerator for chilled hummus. Serve with pita chips, pita bread triangles, crackers, or cucumber slices or other fresh vegetables.

    Beet Hummus served with vegetables

    The Spruce / Cara Cormack

  5. Store leftover hummus in the refrigerator for 3 to 5 days in an airtight container. You will notice that the color of the hummus gets deeper and darker as each day passes.

    Beet Hummus in a glass container

    The Spruce / Cara Cormack

Boiling Beets

Place fresh, trimmed beets in a saucepan and cover with water. Add 2 tablespoons of white vinegar to the water. This will prevent the beets from losing their color. Bring water to boil and allow beets to simmer for 30 minutes. Allow to cool and gently remove skins using paper towels.

Variation Using Jarred Beets

Beet hummus can also be made by using canned or jarred beets. Simply substitute the canned with fresh, skip the boiling, and proceed with the instructions for food processing.

Tips

  • Store leftover hummus in the refrigerator for 3 to 5 days in an airtight container. You will notice that the color of the hummus gets deeper and darker as each day passes.
  • You can also serve this beet hummus on crostini with a little dollop of goat cheese on top. The saltiness of the cheese pairs well with the sweetness of the beets. The crostini gives it the perfect crunchy texture.
Nutrition Facts (per serving)
30 Calories
2g Fat
3g Carbs
1g Protein
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Nutrition Facts
Servings: 32
Amount per serving
Calories 30
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 13mg 1%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 2%
Protein 1g
Calcium 15mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)