Vibrant Beet Hummus

Name: Vibrant Beet Hummus
Prep time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Global
Ingredients: 1 can of chickpeas, drained and rinsed; 2 medium beets, roasted and peeled; 1/4 cup tahini; 2 tablespoons lemon juice; 1 garlic clove, minced; 2 tablespoons olive oil; 1/2 teaspoon sea salt; 1/4 teaspoon ground cumin

A beautiful and earthy dip that brings a bright splash of color to any snack spread.

By Enzo81 Kitchen· Global· October 25, 2026

easy.enzo81.xyz

Prep

10 minutes

Cook

0 minutes

Total

10 minutes

Serves

There is something so special about beet hummus. It tastes smooth and nutty, just like traditional hummus, but the addition of roasted beets gives it a lovely sweet flavor and a stunning pink color that really stands out on a platter.

My favorite trick for this recipe is to use pre cooked vacuum packed beets if you are in a rush. It saves a lot of time and makes this a very quick snack to whip up when friends come over unexpectedly.

Ingredients

1 can of chickpeas, drained and rinsed
2 medium beets, roasted and peeled
1/4 cup tahini
2 tablespoons lemon juice
1 garlic clove, minced
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon ground cumin

6Instructions

1
Place the chickpeas, roasted beets, tahini, lemon juice, garlic, salt, and cumin into a food processor.
2
Pulse the mixture until it starts to break down into smaller pieces.
3
Turn the processor on low and slowly drizzle in the olive oil while the machine runs.
4
Continue blending until the mixture is completely smooth and creamy.
5
Taste the hummus and add a little extra salt or lemon juice if you prefer more brightness.
6
Serve immediately or chill in the fridge for an hour to let the flavors settle.

Tips

Serve this with warm pita bread or fresh crunchy vegetables like carrots and cucumbers. You can store leftovers in an airtight container in the fridge for up to five days. A drizzle of extra olive oil on top before serving makes it look extra fancy.

#healthy #vegetarian #vegan #gluten free #dip #snack

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