Easy Beet Hummus Recipe: How to Make Beet Hummus

Beet hummus consists of softened or cooked chickpeas and roasted beets blended with tahini (a sesame paste), olive oil, lemon juice, and garlic into a smooth purée. Adding roasted beets to the classic garbanzo bean mixture makes for an earthy and pleasantly sweet combo.

Home cooks of all levels can make this easy gluten-free appetizer by following these tips.

1. 1. Experiment with ingredients. Adapt a traditional beetroot hummus recipe to include the seasonings and toppings of your choice. Incorporate various spices like cumin or za’atar. Mix in additional fresh and roasted veggies like sweet potatoes. Garnish the hummus with fresh herbs (like parsley or chives), feta cheese, pine nuts, sesame seeds, lemon zest, or freshly ground black pepper.
2. 2. Use a shortcut. Use store-bought roasted beets to make this dish if you don’t have the time to clean, peel, and roast your own veggies. Drain the liquid from the canned beets before adding them to the hummus, which can lead to a watery texture if left in the mixture.
3. 3. Remove the chickpea skins. For the smoothest hummus, remove the skins from the canned chickpeas before adding them to the food processor. Run the chickpeas under cold water, agitating them between your hands until the skins become loose. Slip off the chickpea skins, and discard them.
4. 4. Store in the fridge. Leftover beet hummus will keep well in an airtight container in the refrigerator for up to 5 days. For long-term storage, freeze the beet hummus in an airtight container and thaw overnight it in the fridge when you’re ready to eat.