The absolute best appetizer to bring to your next potluck! Not only is this beet hummus beautiful in colour and texture, but the flavour cannot be beet. Ha, see what I did there?
Plus who doesn’t love an easy recipe? My favourite recipes typically involve a food processor. 🙂
How do you make beet hummus?
Quickly cook your beets by adding them to a sauce pan covered in water. Boil until fork tender, just enough to get them to easily purée in a food processor. Then drain and add to your food processor, along with all remaining ingredients.
Process until smooth, scraping down the sides as needed. Add more or less water to achieve desired consistency.
I find the texture of this beet hummus so perfectly “dippable”. Is that a word? It should be! It’s just perfect. Give it a try! Serve with warmed up pitas sliced into triangle wedges, or with veggie sticks or crackers. You may even use this hummus to top your next salad for a delicious, healthy, and protein packed dressing.
If you’re feeling fancy, use this hummus to top your next burger!
Just look how this beautiful beet hummus brightens up the plate. Yum!
The combo of the beet hummus with my Sweet Potato Bean Burger is absolutely incredible.
For more tasty beet recipes, check out my pink beet pancakes or creamy beet soup.
More delicious dip recipes
- Healthy Jalapeno Popper Dip
- Oil Free Cowboy Caviar Dip
- Vegan Spinach Artichoke Dip
- Peanut Butter Hummus
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
- 2 small beets peeled & quartered
- 15 ounce can chickpeas drained & rinsed
- 2 cloves garlic peeled
- 2 tablespoons balsamic vinegar
- 2 tablespoons sesame seeds
- 2 tablespoons lemon juice
- ¼ cup water plus 1-2 more tablespoons if needed for thinner consistency
- ½ teaspoon sea salt
- Add the beets to a small sauce pan covered in water and bring to a boil, cooking until fork tender, approx 20 minutes.
- Add the beets and all remaining ingredients to a food processor, and process until combined, stopping to scrape down the sides as needed.
- Serve with pita, veggies, or crackers, enjoy!
ABout how many cup(s) is 2 small beets if I want to use jarred beets? Thanks.
Hi Cate, use 1 cup. Hope you enjoy.
It’s too bad I can’t post a pic of my creation on here! You should have seen my hubby’s face when he tried this new hummus! 😋 That alone told me enough, but his words confirmed that it is “sooo good!” Also, I made the oil free version, and it is fantastic. 👌
I just discovered this website like 10 days ago, and for sure have made at least 5 (more, I think) recipes off of it. ALL a screaming success. THIS coming from newly minted vegans of only about 3 months—ones who were hardcore foodies for steak, cheese, ice cream etc. You know it’s no lie. Rosa is a master at her craft. Thanks for making this enormous life change easier, sista!!!
Thank you so much Holly! I’m absolutely flattered you’ve been enjoying so many of my recipes and really appreciate you taking the time to leave a review. 🙂
If you’d like to share a picture, you can do that on Instagram and tag me @this.healthy.kitchen or share it to my Facebook page by leaving a “visitor post” on my wall.
I love the color of this hummus! The fam loved it too.
I can’t get over the color of that hummus! Wow, so vibrant — and it was delicious topped on my burger.
This is beautiful!!! We loved it!
Served this for a party! Everyone loved!
I can’t get enough of this hummus! It’s so good that it’s pretty hard to stop eating it once you start.
Great idea to make hummus out of beets – love how easy it is! And I agree, food made in the food processor is the best!