This vibrant Beet Hummus is deliciously creamy, earthy, sweet, and tangy. The key to the amazing flavour is to roast the beets and onion so they sweeten and caramelize before being blended up with the chickpeas. Enjoy this healthy, flavour-packed vegan dip with veggies, pita bread, chips or as part of a meal.
Prep Time15mins
Cook Time45mins
Total Time1hr
Course: Appetizer, Dip
Cuisine: vegan
Servings: 8servings of ¼ cup (makes about 2 cups total)
Peel the beetroot and cut into 1-inch cubes. Peel the onion half and cut it into 2 pieces.
Spread the beetroot out on a small baking tray along with the onion pieces and toss them with 2 teaspoons of the oil (omit for oil-free) then bake until fork tender. They will take 45 to 50 minutes. This step can be done up to 3 or 4 days ahead. Just cool then store in a sealed container in the fridge until needed.
For extra smooth hummus peel the chickpeas before using. Just use your fingers to pop them out of their skins. Omit this step if you can't be bothered, but it does make a difference to the texture of your hummus and doesn't take as long as you'd imagine.
To a food processor add the roasted beets, onion, chickpeas and all of the other ingredients. Process until smooth.
Add more olive oil, (or a combination of olive oil and aquafaba/chickpea liquid), to thin a bit if required.
Taste and adjust seasoning/cumin/lemon to taste if necessary.
Notes
To make oil-free beet hummus process everything together omitting the oil. Check the texture and either add some aquafaba (chickpea liquid) from the canned chickpeas or a bit of water to thin slightly as needed, pulsing between each addition. Because of the beet and onion you won't need to add much.Success Tips
For extra smooth and creamy hummus, peel the chickpeas. It makes a big difference to the texture of the finished hummus. It doesn't affect the flavour though so don't worry about it if you can't be bothered. I rarely do!
I strongly recommend roasting the beets to get the best and most rich flavours. Boiling, steaming, or using canned beets is possible but the flavours won’t be the same. Pickled beets will not work in this recipe.
Use gloves when handling the beets unless you want pink hands.
Don't rush the hummus. Run the food processor for a good 4 to 5 minutes.
Adding some hot water to the food processor while it's running will help make hummus super smooth.
Add a couple of ice cubes while processing for extra fluffy hummus.
If the hummus is too thick, blend in a little aquafaba (chickpea liquid), water, olive oil, or a combination of olive oil and aquafaba to thin it out.
Serve beet hummus at room temperature. The flavour is better and it will be creamier.
How to serveServe your beet hummus the traditional way: Swirled onto a plate or shallow bowl. Use the back of a spoon to spread it and make swirls across the surface. Scatter over toppings of choice (I've given some ideas below) and then drizzle over a generous glug of good-quality extra-virgin olive oil.Topping ideas
Diced beets
Chickpeas
Vegan Feta Cheese (the saltiness of the feta works incredibly with the sweet beet hummus).
Fresh parsley (the pop of green against the hot pink looks amazing!)
Thinly sliced radishes
Toasted hazelnuts (hazelnuts are incredible with beetroot!)