Hot pink and full of protein.
Table of contents
About this Recipe
I made this beet hummus because plain hummus needed a glow-up. Beets bring a natural sweetness and a load of nutrients, making this not only a delicious spread but a powerhouse of health benefits. Beets are rich in antioxidants, fiber, and nitrates that support heart health and boost energy, while chickpeas provide protein and creaminess. The process is effortlessly simple: blend everything up, and you’re done! If you love visually stunning food that’s equally nutritious, this is for you. Plus, who doesn’t want a hot pink snack?
Ingredient Notes & Substitutes
Cooked beets: Sweet, earthy, and full of antioxidants, these beets give the hummus its signature vibrant color and subtle natural sweetness. You can use pre-cooked beets for convenience or roast fresh ones for a deeper flavor.
Canned cooked chickpeas: The creamy, protein-packed base of the hummus. Draining them well ensures the right consistency, and cooking them further with baking soda makes them extra soft for the silkiest texture.
Lemon juice: A burst of acidity that balances the richness of the tahini and enhances the overall flavor. Freshly squeezed is best for a bright, fresh taste.
Tahini: A rich sesame paste that adds a nutty depth and smoothness. If tahini is too strong for your taste, you can reduce it slightly.
Cumin (optional): A warming spice that complements the earthiness of the beets and chickpeas, adding a subtle smoky depth.
Water: Helps achieve the perfect consistency—adjust as needed for a thicker or thinner hummus.
Boiling water + baking soda: Softens the chickpeas further, resulting in an ultra-smooth, almost whipped texture.
Step-by-step short instructions
Recipe card with notes
Beet Hummus
Equipment
- Food processor
- Pot - if cooking chickpeas
Ingredients
- 220 g cooked beets (see note 1)
- 530 g drained canned chickpeas (from two 400g cans, see note 2)
- 2 tbsp fresh lemon juice
- 1/2 cup tahini (well-stirred)
- 1 tsp cumin powder (optional)
- 1/4 cup water (adjust as needed)
- Boiling water + 1 tbsp baking soda (used to soften the chickpeas before blending)
Instructions
- Softening the chickpeas (optional): Add the drained chickpeas to a pot with baking soda and boiling water. Simmer until tender, then drain well. Optional – If any chickpea peels have loosened, you can remove them for an even smoother hummus.
- Initial blending: In a food processor, blend the chickpeas, tahini, lemon juice, cumin (if using), and water until smooth and creamy. Stop occasionally to scrape down the sides for an even texture.
- Adding the beets: Toss in the cooked beets and continue blending until completely smooth, scraping the sides as needed to ensure everything is fully incorporated.
- Serving: Spoon into a bowl and top with tahini, whole chickpeas, parsley, and a drizzle of olive oil. Serve with warm pita bread.
Video
Notes
- I use pre-cooked beets for convenience, but you can roast or boil fresh ones. The weight given is for cooked beets.
- Two 400g cans of chickpeas are used (800g), drained to yield 530g (total).
- Save about 1/3 cup of cooked chickpeas for topping if you like added texture.
- If your hummus is too thick, add water – one tablespoon at a time until the desired consistency is reached.
- For extra creaminess, peel the chickpeas after cooking.
- Store in an airtight container in the fridge for up to 5 days.
