If you want to make a smooth and creamy hummus loaded with fiber, healthy fats, and antioxidants, then you must try my 5-minute beet hummus recipe. This post is sponsored by Crunchmaster and contains affiliate links. Please see my disclosures.
My family loves when I make homemade hummus because it tastes way better than anything I can buy at the grocery store. If the world knew how easy it is to make homemade hummus, no one would buy the store-bought stuff again.
Hummus is a popular Middle Eastern dip typically made from chickpeas blended with tahini (a paste made from toasted sesame seeds), olive oil, lemon juice, garlic, and salt.
This smooth and creamy combination offers a nutty and savory taste that can be enjoyed as-is or elevated with spices, herbs, and other add-ins like roasted red peppers, carrots, and beets.
As a hummus connoisseur, I’ve made homemade lemon dill hummus and spicy hummus but added various ingredients to give the hummus personality and flavor. And today, I’ll show you how to make a delicious hummus using store-bought beets that will net you a super tasty dip high in protein, fiber, healthy fats, and antioxidants!
Why This Dip Can’t Be “Beet”
Beets are a highly nutritious root vegetable that offer a wide range of health benefits. They’re a good source of dietary fiber, promoting digestive health, regulating blood sugar levels, and reducing heart disease risk.
Beets are also rich in vitamins and minerals, including folate, potassium, vitamin C, and iron, which are important for maintaining a healthy immune system. And they contain beneficial antioxidants, which help protect the body against oxidative stress and inflammation.
When used in hummus, beets add a vibrant red or pink color, making the hummus look as beautiful as it tastes. They also give hummus a rich, earthy, and slightly sweet taste.
Gather the following ingredients to make my 5-minute beet hummus recipe:
(1) Store-Bought Beets: For my roasted beet hummus recipe made without tahini, I recommend you use fresh beets that you wash, peel, and roast for 30-35 minutes. While you’ll get a brightly-colored hummus result, using fresh beets takes a long time.
In this shortcut beet hummus recipe, I recommend using store-bought beets, like the ones pictured below that I purchased at Trader Joe’s. These beets are cooked, soft, and ready to go. You could alternatively use canned beets or any cooked beets you can find.
(2) Canned Chickpeas: Using dried chickpeas would make this hummus recipe take forever to make. Instead, all you need is a 15-ounce can of cooked chickpeas, and you’re good to go.
(3) Tahini: Tahini is a sesame paste and is an essential ingredient in making hummus. Tahini adds a creamy texture and nutty taste to the hummus. If you don’t like tahini or have a sesame allergy, you can skip it altogether or use sunflower butter instead.
(4) Garlic: I use two minced garlic cloves for my hummus, but if you like garlic spice, add another clove. Fresh garlic is best.
(5) Lemon: You’ll use both the zest and juice of one lemon to brighten the taste of the hummus.
(6) Olive oil: Olive oil adds creaminess to the beet hummus recipe. Drizzle it in the food processor while blending to get an extra-creamy result.
(7) Salt and Pepper: Salt and pepper will add the finishing flavor to an already flavorful hummus. Start with one teaspoon of kosher salt and 5-6 cracks of fresh ground pepper, and add more until you get the desired taste.
(8) Crunchmaster Crackers: You’ll need plenty of Crunchmaster crackers to scoop up this delicious and vibrant dip. These extra crunchy crackers hold up well (no cracking or breaking) and taste delicious!
How to Make 5-Minute Beet Hummus
Using a high-speed blender or food processor, combine the beets, chickpeas, tahini, minced garlic, lemon zest, lemon juice, salt, and pepper and blend on high until smooth, about 45 seconds.
As the food processor is blending, add the olive oil and continue mixing for another 45 seconds until the mixture is creamy and smooth.
Add additional salt and pepper to taste (if needed) and transfer the beet hummus to a serving bowl. Top with a drizzle of olive oil and garnish of choice.
To garnish my beet hummus, I toasted pine nuts with olive oil in a small pan for about one minute and then scattered a few parsley leaves on top to jazz it up.
I recommend serving the beet hummus with your favorite crackers, such as Crunchmaster crackers, which are a satisfying and affordable option. You can get a big box at Costco or most grocery stores nationwide and on Amazon.
P.S. The beet hummus made an excellent addition to today’s nourished bowl. I make nourished bowls for lunch almost every day.
Today’s nourished bowl included tri-colored quinoa, cucumber slices, avocado, shredded parmesan cheese, Crunchmaster Multi-Grain crackers, and my 5-minute beet hummus topped with toasted pine nuts and olive oil. Delicious!
Try these recipes on for size:
- Spicy Hummus with Crunchy Chickpeas
- Lemon Dill Hummus
- Easy + Delicious Pumpkin Hummus Recipe
- Easy and Cheesy Spinach Artichoke Dip
- Game Day Snack Board with Homemade Black Bean Dip
- Warm Butternut Squash & Apple Dip
5-Minute Beet Hummus
- High-speed blender or food processor
For the Hummus
- 1 can of cooked chickpeas drained and rinsed (15 ounces)
- 8 ounces cooked beets see notes
- 2 tbsp tahini
- 2 cloves garlic minced
- 1 lemon zest
- 1 lemon juice
- 1 tsp kosher salt
- Fresh ground pepper to taste
- 2 tbsp olive oil
For the Topping
- ¼ cup pine nuts
- 1 tbsp olive oil
- Crunchmaster crackers
- Cut-up vegetables
- In a high-speed blender or food processor, combine the chickpeas, beets, tahini, garlic cloves, lemon zest, lemon juice, salt, and pepper. Blend until smooth, about 45 seconds.
- While the food processor is blending, add olive oil and blend for another 45 seconds until smooth and creamy.
- Add salt and pepper as desired, and transfer the hummus to a serving bowl.
- For the toasted pine nut garnish, heat the olive oil in a small pan over medium-high heat. Add the pine nuts and lightly toast for about 1 minute, watching them carefully so they don’t burn.
- Pour the pine nuts and olive oil mixture over the hummus and serve with gluten-free crackers and cut-up vegetables.
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