Easy Beet Hummus Recipe
From salads and juices to spreads and smoothiesred beets bring a refreshing splash of color and earthy, sweet flavor to many dishes—and our beet hummus recipe is no exception.
Loaded with nutrition, including potassium, fiber, Vitamin A, Vitamin C, and powerful antioxidants, beets are grown year round in Mexico and are a staple in Mexican groceries and markets. Fortunately, you can find them in your local supermarket, as well. Let’s get started with our beetroot hummus recipe!
What is Beet Hummus?
Like a classic hummus recipe, our beet hummus is made with the same basic ingredients—including calcium and protein rich garbanzo beans (or chickpeas)—with the addition of a colorful beet. It requires very little prep time and is a versatile spread for hummus and pita, hummus appetizers, and even hummus toast.
It also makes the perfect dip for crackers or veggies! If you’ve never bought beets before, see our beet salad recipe for tips on how to choose beets.
What to Expect from This Recipe
This easy hummus recipe starts with a boiled beet that is then blended with garbanzo beans, lemon, garlic, sesame seeds, cumin and olive oil. In just a few minutes, you’ll have yourself a tasty bowl of beet hummus ready for dipping, spreading or topping!
How the Red Beet Hummus Recipe Is Structured
This recipe is broken down into the following simple sections:
- Cooking the Beet
- Toasting the Seeds
- Chopping the Vegetables
- Blending the Ingredients
- Serving and Eating
Let’s make some refreshing beet hummus!
Learn How to Make Beet Hummus
Cook the Beet
Cut off the leaves and base of the beet. Be sure to save the leaves for later, as you can lightly boil or sautée for a tasty snack.
Place the beet in a pot of water over high heat, making sure the beet is covered by about two inches. When the water begins to boil, reduce the heat to low and cook for 45 minutes or until fork tender.
Once cooked, set your beet aside in a bowl to cool.
Toast the Seeds
Heat a pan over medium high and carefully pour in the sesame seeds.
Stir seeds constantly, making sure they don’t burn.
Once seeds are lightly toasted and beginning to turn a light brown, remove to a separate bowl while you prepare the remaining ingredients.
Chop the Vegetables
Peel the skin from the beet using a fork to hold the beet in place.
Slice the beet into ¼″ slices.
Cut the beet into ¼″ cubes and add to a blender or a food processor.
Chop the garlic clove and slice the lemon in half.
Blend Up the Hummus
Add the garlic to the blender and pour in the toasted sesame seeds. Then add the cumin, salt and pepper.
Squeeze in the lemon juice. Note that we’re using Mexican lemons in this recipe, which are green. If you can’t find these, yellow lemons are fine.
Finally, pour in the water.
With the top of the blender on, blend the ingredients until smooth. Then switch the speed to low and remove the lid of the blender. Tip: Add two ice cubes during initial blending for a fluffier, lighter hummus.
Slowly stream in the olive oil with the blender still on low speed until the hummus reaches a creamy texture.
Serve and Eat
Pour your beet hummus into a serving bowl and garnish with cubes of cooked beets and sesame seeds. Or sprinkle with parsley for an extra pop of color!
Serve your hummus with fresh carrots, cucumbers, crackers, pita bread, or pita chips. Or drizzle over eggs or avocado toast to brighten up your breakfast. Soooo pretty and so good!
Beet Hummus
Beet Hummus is a versatile spread for hummus and pita, hummus appetizers, and even hummus toast.
Equipment
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Medium pot
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Large frying pan
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Blender
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Cutting board
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Kitchen knife
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Prep Bowls
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Serving bowl
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Wooden spoon
Ingredients
- 1 Beet cooked and cut into cubes
- 4 cups Garbanzo beans (or chickpeas) cooked and drained
- 1 Lemon large, juice only
- 1 clove Garlic minced
- 6 tablespoon Extra virgin olive oil
- ¼ cup Water
- 2 tablespoon Sesame seeds toasted
- .5 tablespoon Cumin seeds plus more to taste
- Pinch Salt
- Pinch Ground pepper
Instructions
Cook the Beet
-
Cut off the leaves and base of the beet. Be sure to save the leaves for later, as you can lightly boil or sautée for a tasty snack.
-
Place the beet in a pot of water over high heat, making sure the beet is covered by about two inches. When the water begins to boil, reduce the heat to low and cook for 45 mins or until fork tender.
-
Once cooked, set your beet aside in a bowl to cool.
Toast the Seeds
-
Heat a pan over medium high and carefully pour in the sesame seeds.
-
Stir seeds constantly, making sure they don’t burn.
-
Once seeds are lightly toasted and beginning to turn a light brown, remove to a separate bowl while you prepare the remaining ingredients.
Chop the Vegetables
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Peel the skin from the beet with a sharp knife, using a fork to hold the beet in place.
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Slice the beet into ¼″ cubes and add to the blender.
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Chop the garlic and slice the lemon in half.
Blend Up the Hummus
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Add the garlic to the blender and pour in the toasted sesame seeds. Then add the cumin, salt and pepper.
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Squeeze in the lemon. Note that we’re using Mexican lemons in this recipe, which are green. If you can’t find these, yellow lemons are fine.
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Finally, pour in the water.
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With the top of the blender on, blend the ingredients until smooth. Then switch the speed to low and remove the lid of the blender. Tip: Add two ice cubes to initial blending for a fluffier hummus.
-
Slowly stream in the olive oil with the blender still on low speed until the hummus reaches a creamy texture.
Serve and Eat
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Pour your beet hummus into a serving bowl and garnish with cubes of cooked beets and sesame seeds.
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Serve your hummus with fresh veggies, crackers, pita bread, or toast. Soooo pretty and so good!
Notes
Store covered with foil or in an airtight container in the fridge for 5-7 days.
More Tasty Mexican Recipes Made with Beets from the Blog