Earthy, vibrant, and oh-so-creamy, Easy Beetroot Hummus with Tahini is a delicious twist on classic hummus you’ll want to make on repeat. With its stunning magenta hue and irresistible, nutty flavor from tahini, this plant-based dip is hearty, naturally dairy free, and sure to wow at any gathering or snack spread.
Why You’ll Love This Recipe
- Stunning Color: The rich pink hue brings a burst of joy and color to any table, making healthy eating extra fun.
- Nutrient-Packed: Loaded with beets and chickpeas, you get a hit of fiber, protein, and antioxidants in every creamy scoop.
- Ultra-Versatile: Use as a dip, spread, or healthy condiment — it’s perfect for pita, veggies, sandwiches, and more.
- Simple, Real Ingredients: Pantry staples and very little prep are all you need for Easy Beetroot Hummus with Tahini.
Ingredients You’ll Need
The beauty of Easy Beetroot Hummus with Tahini is how it transforms a handful of simple, whole-food ingredients into something spectacular. Each element brings its own punch of flavor or vibrant color — let’s break down what makes them shine.
- Beets (2 small red beets, or about 2/3 cup canned or pre-roasted): These little root veggies are the star — they add earthiness, natural sweetness, and that jaw-dropping color. Roasting them from fresh makes for the deepest flavor, but canned or pre-cooked beets work just as well for speed.
- Chickpeas (1 15-oz can): The classic creamy base for hummus, chickpeas add protein and a mild, nutty flavor that balances the beets beautifully.
- Tahini (1/3 cup): This sesame seed paste gives a rich, velvety finish and nutty, slightly bitter undertones that make hummus shine.
- Lemon Juice (from 1 lemon): Lemon brightens everything and keeps the hummus tasting light and fresh.
- Garlic (2 cloves): Just a couple of cloves give the hummus a zesty “pop” and irresistible aroma.
- Olive Oil (1/2 cup, plus extra): Olive oil brings luxurious texture, rounds out the mouthfeel, and is perfect for drizzling on top.
- Salt and Pepper: These kitchen essentials help all the flavors pop (don’t forget to taste and adjust to your liking!).
- Chopped Parsley: A handful for garnish adds a hit of freshness and a contrast of color — totally optional, but highly recommended!
Variations
Easy Beetroot Hummus with Tahini is so easy to riff on — think of this as a vibrant blank canvas for your favorite flavors. There’s lots of space to mix things up for different occasions, dietary needs, or just what’s hanging out in your pantry!
- Smoky Beetroot Hummus: Add a half teaspoon of smoked paprika or a pinch of ground cumin for a deeper, smoky dimension.
- Spicy Kick: Blend in half of a small chili pepper, a dash of cayenne, or even sriracha for a lively, fiery twist.
- Roasted Garlic: Swap raw garlic for roasted cloves for a sweeter, more mellow flavor.
- Extra Lemony: Stir in extra lemon zest or juice for a refreshing, citrusy zing.
- Herb-Forward: Add a handful of fresh dill, cilantro, or basil right into the mix for a summer herb explosion.
How to Make Easy Beetroot Hummus with Tahini
Step 1: Roast or Prep Your Beets
If you’re starting with fresh beets, preheat your oven to 375°F. Place scrubbed beets on a foil-lined baking dish, drizzle with olive oil, sprinkle with a little salt and pepper, then wrap them up tightly in the foil. Roast until they’re fork-tender — about an hour. Let them cool, then peel (gloves help here!). For quick weeknights or busy days, canned or pre-cooked vacuum-sealed beets jump in seamlessly.
Step 2: Blend the Base
Add your peeled (or canned) beets, drained chickpeas, tahini, lemon juice, and garlic to a food processor. Blend together until everything is as smooth as possible, scraping down the sides as needed to get every bit whizzed up evenly.
Step 3: Stream in the Olive Oil
With your food processor running, slowly drizzle in the olive oil. You’ll see the hummus turn silkier and take on that dreamy, fluffy texture. Pause to taste and adjust seasoning — a pinch more salt, an extra squeeze of lemon, or a touch more tahini all work magic here.
Step 4: Serve and Enjoy
Spoon your Easy Beetroot Hummus with Tahini into a shallow bowl or onto a platter. Swirl the top with the back of your spoon, drizzle generously with olive oil, and finish with salt, pepper, and fresh parsley. Grab your favorite dippers and dig in while it’s fresh and vibrant!
Pro Tips for Making Easy Beetroot Hummus with Tahini
- Velvety Smoothness: For extra creamy hummus, peel chickpeas by pinching them between your fingers before blending — it’s a little effort, but the payoff is an incredibly silky dip.
- Batch Roasting: Roast a big batch of beets ahead of time and keep them refrigerated — you’ll have the secret to quick Easy Beetroot Hummus with Tahini ready in minutes all week long.
- Adjust for Consistency: If your hummus is a bit too thick, blend in a tablespoon of cold water at a time to reach your desired texture.
- Chill for Flavor: Let the hummus sit in the fridge for at least an hour before serving — the flavors meld and deepen deliciously!
How to Serve Easy Beetroot Hummus with Tahini
Garnishes
Top your beetroot hummus with a generous swirl of good olive oil, a sprinkle of flaky salt, and a handful of fresh chopped parsley or dill. For extra flair, try toasted sesame seeds or even a pinch of crushed pistachios — they add a delightful crunch and make your dip truly party-worthy.
Side Dishes
This dip is made for sharing! Serve it up with warm pita bread, crisped pita chips, or an abundant platter of fresh veggies like cucumber, bell pepper, and carrot sticks. It’s just as dreamy as a sandwich spread or layered in a grain bowl for an easy, filling lunch.
Creative Ways to Present
Channel your inner artist: spoon the hummus onto a platter and create swirls with the back of your spoon, then layer different colored veggies around it. Try jazzing it up in mini jars for individual servings at picnics or use as a dramatic base for roasted veggies — the color pop is always a conversation starter!
Make Ahead and Storage
Storing Leftovers
Easy Beetroot Hummus with Tahini keeps beautifully in the fridge for up to four days. Store it in an airtight container and give it a quick stir before serving to refresh the texture and flavors.
Freezing
This hummus freezes surprisingly well! Portion into small, freezer-safe containers, leaving a little space at the top, and freeze for 2-3 months. Thaw overnight in the fridge, then stir well before enjoying again.
Reheating
There’s no need to reheat — just let the hummus come to cool room temperature for the best texture and flavor. If it has thickened in the fridge or after thawing, stir in a splash of olive oil or cold water to loosen it right up.
FAQs
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Can I make Easy Beetroot Hummus with Tahini without tahini?
Yes! You can swap the tahini for a couple tablespoons of natural almond butter, sunflower seed butter, or skip it entirely if you prefer a lighter, less nutty flavor. The texture will change slightly but the dip will still be delicious.
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Is it okay to use canned beets instead of fresh?
Absolutely — canned or vacuum-packed pre-cooked beets are a huge time saver and work beautifully here. Just be sure to drain them well for the best creamy texture (and skip the roasting step!).
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How do I get my hummus extra smooth?
The secret is blending long enough, streaming in oil slowly, and optionally peeling the chickpeas if you want truly silky results. A good quality food processor also helps achieve the dreamiest texture.
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What should I do if my hummus tastes too earthy?
If your Easy Beetroot Hummus with Tahini tastes a little too earthy, stir in extra lemon juice and a pinch more salt — the acid and seasoning will help balance and brighten the beets’ natural flavor.
Final Thoughts
I hope you’re as smitten with Easy Beetroot Hummus with Tahini as I am! It’s a dish that bursts with color, nutrition, and personality — and just happens to be incredibly simple to make. Give it a whirl and let it brighten up your snacks, lunches, or gatherings. Happy dipping!
Print
Easy Beetroot Hummus with Tahini Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 2.5 cups
- Category: Appetizer
- Method: Food Processor
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Easy Beetroot Hummus with Tahini recipe is a vibrant and healthy twist on traditional hummus. The earthy sweetness of beets pairs perfectly with creamy tahini and zesty lemon juice, creating a delicious dairy-free dip that’s as visually appealing as it is tasty.
Ingredients
For the Hummus:
- 2 small red beets (or about 2/3 cup drained canned sliced beets or pre-roasted vacuum sealed beets)
- 1 15–oz can chickpeas, drained and rinsed
- 1/3 cup tahini
- juice of 1 lemon (about 1/4 cup)
- 2 cloves garlic
- 1/2 cup olive oil, plus more for roasting the beets and garnishing
- salt and pepper to taste
For Garnishing:
- chopped parsley, optional
Instructions
- Roast the Beets: If using fresh beets, preheat oven to 375 degrees F. Roast beets wrapped in foil until soft. Peel and set aside.
- Prepare the Hummus: Blend roasted or canned beets, chickpeas, tahini, lemon juice, and garlic in a food processor until smooth.
- Emulsify: With the processor running, gradually add olive oil until mixture is smooth and fluffy.
- Serve: Garnish with olive oil, salt, pepper, and parsley. Serve with pita and veggies.
Notes
- Storage Tips: Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2-3 months.
Nutrition
- Serving Size: 1/4 cup
- Calories: 160
- Sugar: 2g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
