This fast, wholesome creamy Mediterranean beet hummus is made with cooked beets, chickpeas (or white beans), tahini, lemon, garlic, and olive oil. Good for straightforward entertaining, mezze boards, and colourful lunches.
Beet Hummus Dip (Gluten-Free, Vegan)
One in every of my not-so-secret passions? Beets. My closest folks have witnessed my “I put beets in every little thing” period—which comes and goes continuously. Actually, this beet spinach salad with mandarins and this beet burrata salad with balsamic dressing are a number of the hottest recipes on my website and social media! And now, my Beet Hummus is about to mild up your mezze board. This Mediterranean-style recipe is of course gluten-free, vegan & vegetarian, dairy-free, egg-free, soy-free, nut-free (makes use of sesame/tahini), and high-fiber. I like pairing it with heat pita bread, crackers, or crusty bread. In the event you drizzle it with good olive oil, end with za’atar or toasted pistachios, you may have your self a vibrant and colourful centerpiece—proper up there with my Buffalo hummus. You too can serve it beside my hen shawarma wraps or Mediterranean salmon for a straightforward weeknight dinner.
- Clean texture: I like to recommend utilizing white beans as an alternative of chickpeas, as a result of white beans whip up smoother and a bit lighter—which is very essential for beets. It creates a silkier dip – crowd-pleasing appetizer or facet dish.
- Naturally colourful: Beets carry that stunning deep magenta shade and mild sweetness, so the hummus tastes balanced with out tons of oil or salt. Pair it with my hen shawarma bowls.
- Make-ahead pleasant: With pre-cooked beets, it’s a real 10-minute, one-bowl food-processor dip—nice for weeknight dinner platters or last-minute entertaining. Serve it with my Greek hen and lemon rice.
- Seasonal + versatile: I like it in late summer season by way of winter (peak beet season), but it surely shines year-round for vacation events, sport day spreads, picnic lunches, and meal-prep snack packing containers.
How one can Serve It
- Traditional mezze: With crackers, heat pita, lavash, or naan; cucumber spears, carrots, radishes, cherry tomatoes, bell peppers.
- Toast topper: Unfold beet hummus on sourdough, prime with avocado, arugula, and a squeeze of lemon.
- Bowl: Spoon below roasted veggies, grains, and grilled hen, salmon, tofu, or falafel for a quick weeknight dinner.
- Sandwich unfold: Swap mayo for beet hummus on veggie or turkey sandwiches; superb with pickled onions.
Beet Hummus
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Substances
- 2 medium cooked beets peeled, quartered
- 1 clove garlic small
- 15 oz white beans canned, drained and rinsed (you can too use chickpeas)
- ¼ cup tahini
- ½ medium lemon juice
- ¼ teaspoon salt plus extra to style
- 2 tablespoons olive oil plus extra for drizzling
Directions
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Add the beets and garlic to a meals processor. Pulse till finely chopped however not but easy.
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Add the white beans (or chickpeas), tahini, lemon juice, and salt. Mix till easy and creamy, scraping down the edges as wanted.
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With the motor working, drizzle within the olive oil a tablespoon at a time till absolutely included.
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Style and modify the seasoning with extra salt or lemon juice if wanted.
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Switch to a serving bowl, drizzle with olive oil, and garnish as desired.
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This recipe yields about 1 ½ cups.
Notes
- Beets: Roasted, steamed, or vacuum-packed all work. I take advantage of roasted after I need deeper taste; steamed (or boiled) beets give a more energizing, earthier be aware.
- White beans (drained): I like to make use of Cannellini or Nice Northern as an alternative of chickpeas right here as a result of they supply creamier and smoother texture. You’ll be able to nonetheless use chickpeas for a extra conventional hummus.
- Pat the beets dry and drain beans rather well. Much less water = thicker, creamier hummus.
- Tahini: Provides nutty depth and that genuine hummus taste. You’ll be able to substitute with sunflower seed butter (nut-free), almond butter (completely different taste), or 2–3 tablespoon Greek yogurt for a lighter, tangy model (not conventional).
- Regulate acidity + salt final: Beets are candy; Regulate seasonings by squeezing extra lemon and a pinch of salt on the finish.
- Toppings: I like topping my beet hummus with a drizzle of olive oil, toasted sesame or pistachios, a sprinkle of za’atar, or chopped dill/parsley.
Storage, reheating, freezing, make-ahead
- Storage: Refrigerate in an hermetic container for 4–5 days. A skinny layer of olive oil or lemon juice on prime might help forestall air publicity and lengthen freshness.
- Reheating (actually, re-tempering): Hummus is finest served chilly or room temp. In the event you favor it barely hotter, take away from the fridge 30–45 minutes earlier than serving or heat 10–15 seconds within the microwave—don’t warmth it sizzling or it will probably cut up.
- Freezing: For longer storage, you’ll be able to freeze beet hummus in particular person parts for as much as 3 months. Thaw in a single day within the fridge, then re-blend or whisk; add a splash of lemon or 1–2 teaspoons olive oil to refresh.
- Make-ahead: Make as much as 3 days forward and hold it refrigerated. You too can prep elements—prepare dinner beets and retailer individually, then blitz every little thing proper earlier than serving.
Diet
FAQ
- Can I make beet hummus with out tahini? Sure. Change tahini with 2 tablespoon olive oil + 2 tablespoon sunflower seed butter (or Greek yogurt). Taste shifts a bit however the texture stays luscious.
- How do I get my hummus tremendous easy? Mix longer than you suppose, scrape typically, and drizzle oil slowly. If it’s nonetheless thick, add 1–2 tablespoon ice water whereas processing—it “whips” the tahini for a fluffy texture.
- Do I have to peel the beets? I often peel for the smoothest texture and brightest shade.
- Can I take advantage of uncooked beets? I don’t suggest uncooked; they’re earthy and fibrous. Cooked beets are candy and mix silky. Vacuum-packed cooked beets are an amazing shortcut.
- My hummus tastes bland—how do I repair it? Stir in a pinch extra salt and a squeeze of lemon. A splash of cumin or a drizzle of excellent olive oil may also provides taste. You too can add smoked paprika, dried coriander, harissa, crimson pepper flakes, or Aleppo pepper. You too can prime this beet hummus with sumac or za’atar, and one thing crunchy (toasted sesame, pistachios).
Extra Beet Recipes
- Beet & Spinach Salad with Mandarins, Pine Nuts, and Honey-Mustard Lemon Dressing
- Beet Burrata Salad with Balsamic Glaze
- Beet Salad with Spinach, Cashews, Cranberries, and Goat Cheese
- Roasted Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Beets
- Beet and Apple Salad with Combined Greens, Pecans, Blue Cheese
