Beet Hummus Recipe

5 from 1 vote

This homemade Beet Hummus recipe is simple, reliable, and honestly comes out nicer than anything from a tub.

Prep Time25

Total Time25

Course: Appetizer, Side Dish, Snack

Cuisine: Mediterranean, Middle Eastern, Turkish

Diet: Gluten Free, Halal, Low Lactose, Vegan, Vegetarian

Servings: people

Calories: 177kcal

If you are cooking beets from scratch, wash them well and trim the stems.
Roasting brings out more sweetness. Wrap the beets in foil and roast at 200°C until tender, usually about 45 to 60 minutes depending on size. Let them cool, then peel. The skins should slide off easily.
For boiling or steaming, cook until a knife slides in without resistance. Drain well and let them cool. Excess water can thin the hummus too much.
You can also cook beets in an air fryer. Check out this Air Fryer Roasted Whole Beets in Foil recipe to learn how to use your air fryer to cook beets.
Cut the cooked beets into chunks so they blend evenly.
Add the beet chunks, chickpeas, tahini, lemon juice, garlic, and salt to the food processor.
Blend for about one minute. The mixture will look thick and a bit grainy at this stage, which is normal.
Scrape down the sides of the bowl so everything mixes evenly, and blitz it for another minute or so.
At this point, check the consistency. If it looks too thick, add a tablespoon or two of cold water while the processor is running.
With the machine running, drizzle in the olive oil slowly. This helps create a smoother texture. Stop and scrape down the sides once more, then blend until creamy.
Taste and adjust. Add more salt or lemon juice if needed. Blend again briefly to combine.
Spoon the hummus into a bowl and smooth the top with the back of a spoon.

One helpful step is removing the skins from chickpeas. If you have the time, gently rub the drained chickpeas between your hands to loosen the skins, then rinse them away. This will give you a smoother hummus, though it is not required.
Using room-temperature chickpeas and beets helps everything blend more evenly. Very cold ingredients can make the hummus feel stiff.
Do not rush the blending. Let the food processor run for longer than you think you need. A full two to three minutes can turn a slightly grainy mixture into something much smoother.
Adding cold water or ice cubes lightens the texture without making the hummus heavy. Oil adds richness, but too much can mute the beet flavour.
Taste more than once. Beet sweetness can vary, and lemon juice levels may need adjusting. Small changes make a big difference.