Get ready to add a stunning pop of color and flavor to your appetizer spread with this Vibrant Beet Hummus Chickpea Dip! This recipe blends earthy raw beets with classic hummus ingredients like chickpeas, tahini, garlic, lemon juice, and cumin, creating a dip that’s as beautiful as it is delicious. I absolutely adore making Beet Hummus because it’s incredibly easy (just blend everything!), packed with nutrients, and has such a unique, eye-catching color. It’s the perfect partner for a crunchy vegetable platter or warm pita bread, especially wonderful for spring gatherings!
Why You’ll Love This Beet Hummus
- Stunning Color: The raw beets give this hummus a gorgeous, deep pink/magenta hue.
- Healthy and Nutritious: Packed with fiber and protein from chickpeas, plus vitamins and minerals from beets.
- Easy Blender Recipe: Simply combine ingredients in a food processor or blender and blend until smooth!
- Unique Flavor: Earthy beets combine beautifully with tangy lemon, garlic, cumin, and creamy tahini.
- Versatile Dip/Spread: Perfect with veggies, pita, crackers, or as a spread on sandwiches.
Ingredients for Beet Hummus Chickpea Dip
Here’s what you’ll need to make this vibrant and healthy dip. The full list with measurements is in the recipe card below.
Main Ingredients
- Chickpeas (canned), drained and rinsed (Beans)
- Raw beets, peeled and diced (Vegetable)
- Lemon juice (Acid)
- Garlic cloves (Aromatic)
- Olive oil (plus more for garnish) (Oil)
- Salt (Seasoning)
- Cumin (Spice)
- Tahini (Sesame Paste)
- Paprika (plus more for garnish) (Spice)
Garnish
- Fresh cilantro, chopped (to taste) (Herb)
- Additional beet cubes (optional)
- Olive oil drizzle
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the earthy flavor of raw beets in this Beet Hummus, but here are some variations:
- Roasted Beets: For a sweeter, deeper flavor (and if you prefer not to use raw beets), roast the peeled and diced beets at 400°F (200°C) until tender before blending.
- Add Yogurt: Blend in a tablespoon or two of plain Greek yogurt for extra creaminess.
- Make it Spicy: Add a pinch of cayenne pepper or a small chopped jalapeño to the blender.
- Different Herbs: Use fresh parsley or mint instead of cilantro.
- Add Nuts/Seeds: Blend in a tablespoon of toasted walnuts or sunflower seeds for extra texture.
How to Make Beet Hummus Chickpea Dip
Making this vibrant Beet Hummus is incredibly simple:
Combine and Blend
- I place all the ingredients – the drained and rinsed chickpeas, peeled and diced raw beets, juice of 1 lemon, garlic cloves, 2 tablespoons olive oil, salt, cumin, tahini, and ½ teaspoon paprika – into my food processor or high-speed blender.
- I process or blend on high speed until the mixture is completely smooth and creamy. This might take a minute or two, and I may need to scrape down the sides of the processor/blender occasionally to ensure everything gets incorporated.
- (Optional) If the hummus seems too thick, I can add a tablespoon or two of cold water or more olive oil while blending until it reaches my desired consistency.
Garnish and Serve
- I transfer the smooth Beet Hummus to a serving bowl.
- I like to make a little swirl on top with the back of a spoon.
- I top with additional diced raw beet cubes (optional), fresh chopped cilantro, a sprinkle of paprika, and a generous drizzle of good quality olive oil.
- Serve!
Tips and Tricks for the BEST Beet Hummus
Here are my secrets for making this Beet Hummus truly exceptional:
- Use Raw Beets (or Roasted): Raw beets give a brighter color and earthier flavor. Roasted beets offer a sweeter, deeper flavor. Choose based on your preference! Ensure beets are well scrubbed and peeled if using raw.
- High-Speed Blender/Food Processor: Essential for getting the raw beets and chickpeas perfectly smooth and creamy.
- Rinse Chickpeas Well: Removes excess sodium and the “canned” taste for a cleaner flavor.
- Adjust Consistency: Add cold water or olive oil, one tablespoon at a time, while blending if needed to reach your preferred smooth, dippable consistency.
- Taste and Adjust Seasoning: Always taste the finished hummus! It might need more salt, lemon juice, or cumin depending on your ingredients and preference.
How to Serve
This Beet Hummus Chickpea Dip is perfect served as:
- A Dip: Serve with warm pita bread, pita chips, tortilla chips, crackers, or fresh vegetable sticks (carrots, cucumber, celery, bell peppers).
- A Spread: Delicious spread on sandwiches, wraps, or toast.
- A Bowl Topping: Add a dollop to grain bowls or salad bowls.
- Part of a Mezze Platter: A stunning and flavorful addition alongside other Mediterranean dips and bites.
Serve chilled or at room temperature.
Make Ahead and Storage
Beet hummus is great for making ahead!
- Storage: Store leftover Beet Hummus in an airtight container in the refrigerator for up to 5 days. The flavor often deepens nicely after a day!
- Note: A drizzle of olive oil over the surface before storing can help keep it fresh. Give it a good stir before serving again.
FAQs about Beet Hummus Chickpea Dip
- Do I have to use raw beets?
- No! Roasting the beets first creates a sweeter, less earthy flavor that many people prefer. Simply roast peeled, diced beets at 400°F (200°C) until tender (about 20-30 minutes) before blending.
- Can I make this without tahini?
- Tahini adds a classic nutty, slightly bitter flavor and creaminess essential to traditional hummus. You can omit it, but the flavor and texture will be different. You could try substituting a little smooth cashew or sunflower seed butter.
- Is this hummus recipe healthy?
- Yes! This Beet Hummus is packed with fiber, plant-based protein, vitamins, and minerals from the chickpeas and beets, making it a very healthy dip or spread option.
Enjoy this vibrant, flavorful, healthy, and incredibly easy Beet Hummus Chickpea Dip! It’s a delicious way to eat the rainbow.
Print
Beet Hummus Chickpea Dip
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2-3 1x
- Category: Appetizer, Dip, Snack, Vegan, Gluten-Free
- Cuisine: Middle Eastern-Inspired
Description
This vibrant Beet Hummus Chickpea Dip is a stunning twist on classic hummus. Raw beets add earthy sweetness and beautiful color, blended with chickpeas, tahini, lemon, garlic, and cumin. The perfect partner for a crunchy vegetable platter or pita chips.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 small-medium raw beets, peeled and diced (reserve a few small dice for garnish, optional)
- Juice of 1 lemon
- 2 garlic cloves, peeled
- 2 tablespoons olive oil, plus more for garnish
- 1-2 tablespoons Tahini (sesame seed paste)
- 1 teaspoon salt (or to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika, plus more for garnish
- Chopped fresh cilantro, to taste (for mixing and garnish)
- Water (optional, to adjust consistency)
Instructions
- Prepare Ingredients: Drain and rinse the chickpeas. Peel and dice the raw beets (reserve a small amount of fine dice for garnish, if desired). Peel the garlic cloves. Juice the lemon. Chop the cilantro.
- Combine Ingredients: Place the drained and rinsed chickpeas, diced raw beets, lemon juice, garlic cloves, 2 tablespoons olive oil, tahini, salt, cumin, and paprika into the bowl of a food processor or a high-speed blender. Add a portion of the chopped cilantro, reserving some for garnish.
- Blend: Process or blend on high speed until the mixture is very smooth and creamy. Scrape down the sides of the bowl or blender jar as needed. If the hummus is too thick, add water, 1 tablespoon at a time, while blending, until you reach your desired consistency.
- Serve: Transfer the beet hummus to a serving bowl. Create swirls on top with the back of a spoon. Garnish with a drizzle of olive oil, a sprinkle of paprika, the reserved raw beet dice (if using), and fresh chopped cilantro.
- Enjoy: Serve with pita chips, crackers, raw vegetables (like carrots, celery, cucumber, bell peppers), or use as a spread in sandwiches and wraps.
Notes
- Beets: Using raw beets creates the most vibrant color. Ensure they are well-peeled and diced small enough for your processor/blender to handle. Alternatively, you can use cooked/roasted beets for a slightly less earthy flavor and easier blending, but the color may be less intense.
- Tahini: Tahini adds traditional hummus flavor and creaminess. Stir it well before using if the oil has separated. Adjust the amount to your preference.
- Blender: A high-speed blender or a powerful food processor is recommended to get the raw beets completely smooth.
- Consistency: Adjust the thickness by adding small amounts of water or olive oil during blending.
- Flavor: Taste and adjust seasonings (salt, cumin, lemon juice) as needed.
- Storage: Store leftover beet hummus in an airtight container in the refrigerator for up to 4-5 days.