Make creamy 6-ingredient Easy Beet Hummus in less than 15 minutes. It's a delicious sandwich spread, dip, or add it to any veggie bowl for protein! Perfect for meal prep and entertaining. Gluten-free, dairy-free, and vegan.
Did you know you can use store-bought precooked packaged beets for making hummus? Roasted beets are also delicious, but take time to prepare. Feel free to use either option for this beet hummus recipe. They both taste amazing.
I know the color is more than vibrant, but the beet flavor is very subtle. In fact, you hardly taste it at all. So, even if you are not a big fan of beets, chances are you will still enjoy this spread!
This beetroot dip was inspired by my Roasted Red Pepper Dip (Muhammara) on this site, as well as this 5-Ingredient High-Protein Red Lentil Dip & Spread.
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👩🏼🌾 Ingredients
You need just 6 ingredients to make this recipe.
- Beets: Use packaged precooked beets to save time. Or roast your own.
- Chickpeas: Hummus literally means 'chickpeas!' Use canned chickpeas to save time, or cook your own.
- Aquafaba: This is the liquid from the canned chickpeas, or the cooking liquid if you cook your own at home.
- Hemp seeds: These add additional protein and heart healthy fats, but are optional.
See recipe card for quantities.
🧄 Substitutions
- Beets - Omit the beetroot as desired, this hummus recipe still works without it. Or use roasted sweet potato instead.
- Aquafaba - use water instead if you accidentally throw this out!
- Hemp seeds - optional
See this 5-ingredient Chipotle Black Bean Dip with Pico de Gallo for another meal prep snack idea.
📖 Instructions
Step 1: Use precooked packaged beets or roast your own. To roast, preheat the oven to 400ºF. Cut the tops off the beet, leaving about 2 inches to grip. Scrub and wrap it in aluminum foil or place in a small cast iron pot with a lid. Roast for about 50 minutes or until fork tender. Roughly chop.
Step 2: Remove the chickpea skins for a creamier beet hummus (optional)- see recipe video. Place the chickpeas, beet, tahini, hemp hearts, lemon juice, garlic, and olive oil inside the canister of a food processor. Pulse until smooth.
Step 3: Transfer the beet hummus to a bowl or charcuterie board for serving. Serve with pita, chips, crackers, or crudités. Or use it to make veggie stick mason jars for a healthy on-the-go snack or weekday lunch.
For serving: Serve this easy beet hummus at your next dinner party with your favorite toppings. It looks impressive and tastes amazing.
For more easy and healthy side dish ideas, visit my Vegan Side Dish Recipes page.
💡 Expert Tips
- If you are roasting your own beet, it is better to roast a few and make a big batch of this hummus to store. You can freeze it for up to one month.
- Removing the chickpea skins make hummus so much creamier. It's worth taking this extra step if you have time. (See video for step-by-step instructions.) It adds about 10 minutes to the recipe prep time.
- If you plan on making veggie stick mason jars with beet hummus, use carrots, celery, parsnip, bell peppers, snap peas, broccolini, or other firm veggies. Cucumbers get soggy, so it's best to add these for serving.
- Using the chickpea can liquid (aquafaba) cuts down on the amount of oil in the beet hummus. Remember to reserve the liquid when draining your chickpeas. Otherwise, use water instead.
- Storage: Make these easy beet hummus mason jars ahead of time. They are good for up to 3 days. Refrigerate any leftover beet dip in an airtight container for up to 5 days. Or transfer to a freezer-safe container and freeze for up to one month.
🙋🏽♀️ Recipe FAQs
Even though this dip is bright pink, you can hardly taste the beet! This hummus tastes lemony, garlicky, and deliciously creamy.
Use it as a spread in sandwiches or wraps. You can also add it to veggie bowls for additional protein. Plus, it's delicious with quinoa and farro. Or serve it with crudités (raw veggies), pita, chips, or crackers for a healthy snack or weekday lunch.
Beets add a ton of nutrients to hummus for very few additional calories. They are rich in fiber, folate, vitamin C and antioxidants that may help lower blood pressure, and fight inflammation. Beets are also a source of betaine, a type of antioxidant that’s evident in its rich, red-colored roots. They are also a source of potassium, which supports bones and muscles.
🍽 Related Recipes
👩🏽🍳 Made This Recipe
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📖 Recipe
Beet Hummus Recipe
Ingredients
- 1 medium beet (precooked packaged or raw)
- 15 ounces chickpeas (1 15-ounce can), drained and rinsed, liquid reserved
- 3 tablespoons hemp hearts (optional)
- ¼ cup tahini
- 2 tablespoons olive oil
- 1 medium lemon juiced
- 1 garlic clove minced
- Salt to taste
Instructions
- Remove chickpea skins for a creamier hummus (optional step): Toss the drained chickpeas with 1 ½ teaspoons baking soda. Transfer chickpeas to a large skillet and cook over medium heat for 3 minutes, stirring frequently. Transfer them to a large bowl of cold water and rub to remove the skins. Use a mesh strainer to lift out skins. Drain and rinse.
- For the beets: Use precooked packaged beets or roast your own. To roast, preheat the oven to 400ºF. Cut the top off, leaving about 2 inches of the stem to grip. Scrub and wrap the beet in aluminum foil or place it in a small cast iron pot with a lid. Roast for about 50 minutes or until fork tender. Roughly chop.
- Pulse ingredients: Transfer the beet, chickpeas, aquafaba, tahini, olive oil, lemon juice, garlic, and hemp hearts to the canister of a food processor. Pulse until smooth. Season with salt.
- For serving: Transfer the hummus to 3 short mason jars. Cut your choice of carrots, celery, bell pepper, broccolini, and parsnip to fit inside the jar, standing them upright in the hummus. Or use as a spread in sandwiches and wraps. Alternatively, serve it in a bowl with crudités, pita, chips, or crackers.
Notes
- If you are roasting your own beet, it is better to roast a few and make a big batch of this hummus. You can freeze it for up to one month.
- Removing the chickpea skins make hummus so much creamier. It's worth taking this extra step if you have time. (See video for step-by-step instructions.) It adds 10 minutes to the recipe prep time.
- If you plan on making veggie stick mason jars, use carrots, celery, parsnip, broccolini, bell peppers, snap peas, or other firm veggies. Cucumbers get soggy, so it's best to add these for serving.
- Using the chickpea can liquid (aquafaba) cuts down on the amount of oil in the recipe. Remember to reserve the liquid when draining your chickpeas. Otherwise, use water instead.
- Storage: Make the mason jars ahead of time. They are good for up to 3 days. Refrigerate any leftover beet dip in an airtight container for up to 5 days. Or transfer to a freezer-safe container and freeze for up to one month.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Neena Chandiramani
Wonderful for dips and sandwiches!
Nisha Melvani
Thank you. Enjoy!