Beetroot Hummus is a vegan, gluten-free Mediterranean dip. This healthy spin on the original hummus recipe is vibrantly colorful, has an enviable texture, and tastes really delectable. Serve it in style with soft pita bread, crunchy veggie sticks, or your favorite tortilla chips.
About Beetroot Hummus…
Hummus is a Mediterranean dip, traditionally made with chickpeas and tahini (sesame seeds) paste. Over the years, this humble dip gained a cult following due to its super creamy texture, healthy profile, and a nutty taste.
Recipes are all about testing and adapting, so many new twists on the hummus came into being. A few of my favorites are – avocado hummus, beet hummus, and turmeric hummus. And of course, the classic hummus.
Beet Hummus is a whole30 dip – it uses whole beetroots, chickpeas as the base and only salt, olive oil, lemon, and garlic for added flavor. Beetroots are healthy, low in calories and a very good detoxifying ingredient.
If you’re planning a party, this roasted beet hummus could be a real show stopper. The unique color would surely be a conversation starter, and the taste of the dip will have your guests begging for the recipe soon after.
Canned or boiled white chickpeas (chana)
Extra Virgin Olive Oil
Prepare Beetroot For Hummus…
Clean, wash and remove the skin, stem of the fresh beetroot. Cut into quarters or big chunks.
Steaming Beetroot – is the healthiest option and it only takes 15 minutes.
Fill the bottom of the steamer with 2 inches of water and bring it to a rapid boil. Place beetroot pieces in the upper deck, cover, and steam for 1 5 minutes. After 10 minutes poke them with a knife or fork to check for doneness.
Roasting Beetroot – is another way to cook beetroots for hummus. Roasting gives a more nutty flavor to the hummus.
Preheat oven at 200 degrees Celcius. Toss chopped beetroot with olive oil and salt. Arrange in a baking sheet or tray. Roast for 30 – 40 minutes or till beets are soft and easy to mash. Bring out the tray, and allow them to cool completely.
Chickpeas For Hummus…
You can use canned or pre-cooked chickpeas for making the hummus. I prefer boiling my chickpeas from scratch at home in an instant pot. Home-cooked chickpeas are more delicious than canned ones, and 100% preservative-free.
Instant Pot Boiled Chickpeas – rinse and soak chickpeas in water for 5 – 6 hours or overnight.
Drain all the soaked water. Transfer the chickpeas to the inner pot of the IP.
Add enough water to immerse the chickpeas. Like, if you have 1 Cup chickpeas add 2 Cups of water. Season with salt.
Close the lid of the IP. Set the Pressure Cook mode. Move the pressure valve to the Sealing position. Cook the chickpeas for 20 minutes. You can follow this instant pot chickpeas guide to know more.
Transfer the cooked chickpeas in a metal colander. Allow them to cook completely. Reserve the boiled chickpea water. We will need it for hummus.
Making Beetroot Hummus…
It is very simple. Add all the ingredients in a food processor. Simply blend to a smooth and creamy consistency. Use reserved boiled chickpea water to get the creamiest hummus ever.
Secret Of The Creamiest Hummus…
Pressure cooker or instant pot chickpeas are the best to make beet hummus. Remove the skin of the boiled chickpeas before blending and you will end up with the best hummus ever.
Second, secret formula to make the smooth hummus is to use boiled chickpea water to blend the ingredients.
Follow these two tips to the tee and THANK ME in the comment section of this recipe.
Roasted beet hummus can be served chilled or at room temperature. Store it in the fridge for 2 – 3 days. Or freeze it for up to a month and thaw before use.
- Flatbreads like pita or any other artisan bread go well with this dip.
- Healthy crisps made of quinoa, tortilla chips, lavash, or pita chips are good options too
- You can also cut celery, carrots, and cucumbers into long sticks and serve with this dip. Like my Mediterranean party platter
- This beet hummus can be used as a sandwich bread instead of butter – add some more veggies or falafel and you have a healthy lunchbox meal.
Love Hummus? Try these easy dip recipes:
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.
- Food Processor
- 1 Cup canned or pre-cooked chickpeas
- 1 beetroot
- 4 garlic cloves
- Salt to taste
- 1/4 Cup extra virgin olive oil
- Juice of a half lemon
Ingredients For Garnish:
- 1 teaspoon za'tar spice mix (optional)
- 1 teaspoon chopped parsley
- 1 tablespoon chopped walnuts
- 1 tablespoon feta cheese (optional)
Prep Work For Hummus:
- If you are not using canned chickpeas, then wash, and soak dry chickpeas for 5 – 6 hours.
- Next, boil chickpeas. Drain all the soaked water. Transfer the chickpeas to the inner pot of the IP. Add enough water to immerse the chickpeas. Like, if you have 1 Cup chickpeas add 2 Cups of water. Season with salt.
- Close the lid of the IP. Set the Pressure Cook mode. Move the pressure valve to the Sealing position. Cook the chickpeas for 20 minutes.
- Transfer the cooked chickpeas in a metal colander. Discard the skin of the boiled chickpeas. Allow them to cook completely. Reserve 1 Cup boiled chickpea water. We will need it later for blending hummus.
- To steam beetroot, fill the bottom of the steamer with 2 inches of water and bring to a rapid boil. Place beetroot pieces in the upper deck, cover, and steam for 1 5 minutes. After 10 minutes poke them with a knife or fork to check for doneness. Allow to cool down completely.
How To Make Hummus:
- Add all the ingredients in a food processor except 1 Cup reserved boiled chickpea water.
- Blend the ingredients to a smooth consistency using the reserved boiled chickpea water. Add it in small batches to get the desired creaminess and consistency of the hummus.
How To Serve Hummus:
- Transfer the hummus to a bowl. Garnish it with chopped walnut, parsley, feta cheese, and za'tar spice mix. Keep in the fridge to chill.
- Serve beetroot hummus cold or at room temperature with pita bread, crips, or falafel.
- You can use canned chickpeas to make the hummus.
- Beetroot can be roasted or steamed for making hummus.
- You can make beet hummus a day or 2 – 3 hours before serving. Store it in the fridge until serving time.
- Make sure all the ingredients are at room temperature and not hot while making the hummus.