Brighten up your table with this Lemon Beet Hummus! Blend roasted beets with chickpeas, lemon, and tahini for a creamy, vibrant dip. Elevate your snack game with its naturally sweet, zesty flavor. Spread it on sandwiches, scoop it with veggies, or serve it as a stunning appetizer. Impress your guests with its bold color and nourishing ingredients. Enjoy a simple, delicious recipe that adds a fresh twist to classic hummus!
Use hummus in a different way by making my Hummus Pizza recipe. Try a hummus recipe with warmer flavors with my Sweet Potato Hummus or a loaded hummus platter with my Greek Loaded Hummus recipe.
Roast a larger batch of beets and take advantage of their delicious flavor and color by making my Pink Beet Pancakes and Roasted Beet and Feta Pasta recipe.
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Ingredients
Find below the list of ingredients to make my Lemon Beet Hummus recipe.
- Cooked Chickpeas, (canned or cooked fresh)
- Tahini (sesame paste)
- Roasted Beets
- Lemon Juice
- Garlic Cloves
- Olive Oil
- Salt
- Ice Water
See recipe card for quantities.
How to Roast Beets
1. Place the unpeeled beets, on a large piece of aluminum foil. Wrap them in a tight pouch and place on a tray or dish. Bake for 1 hour at 400F. Let the beets come to room temp or refrigerate the pouch overnight if possible.
2. Cut the root and stem ends from the roasted beet. Hold the beet with a paper towel and use a spoon to easily scrape off the skin from the beet.
How to make Lemon Beet Hummus
- Combine in a food processor the chickpeas, tahini, lemon juice, olive oil, salt, and garlic cloves.
- Blend the hummus until almost smooth, using a rubber spatula to scrape down the sides to help it along.
- Chop the roasted beets in ¼ inch cubes and place them in the food processor with the hummus. Blend for 2-3 minutes or until smooth.
- Pour the ice water, a couple tablespoons at a time, into the food processor, blending it in after each addition. Stop blending once reached the desired consistency.
TOP TIP: Create a lighter, creamier texture by adding ice water to your hummus. Help emulsify the tahini for a smoother, silkier consistency. Prevent the hummus from becoming too dense or pasty. Whip up an extra fluffy and airy dip with this simple trick!
Substitutions and Variations
Note that using any substitutions in this recipe would most like change the color and/or taste of the prepared hummus.
Base Ingredients:
- Chickpeas → White beans (for a smoother, milder hummus)
- Beets → Carrots or sweet potatoes (for a different sweetness and color)
Tahini Substitutes:
- Tahini → Almond butter, cashew butter, or sunflower seed butter (for a nutty, creamy texture)
- Tahini → Greek yogurt (for a tangy, protein-rich alternative)
Lemon Substitutes:
- Citrus juice → Lime or Orange juice (for a different citrus kick)
- Lemon juice → Apple cider vinegar (for acidity without citrus)
Flavor Boosters:
- Garlic → Roasted garlic or garlic powder (for a milder taste)
- Cumin → Smoked paprika or coriander (for a different depth of flavor)
- Olive oil → Avocado oil or sesame oil (for a smooth, rich consistency)
Serve the Lemon Beet Hummus
Serve hummus with a variety of delicious dippers and pairings to enhance its flavor and texture. Add it to sandwiches and wraps for a boost of color.
Veggies:
- Carrot sticks
- Cucumber slices
- Bell pepper strips
- Celery sticks
- Cherry tomatoes
- Radish slices
Breads & Crackers:
- Pita bread or pita chips
- Toasted baguette slices
- Whole-grain crackers
- Flatbreads or naan
- Rice cakes
Proteins & Extras:
- Falafel
- Grilled chicken or shrimp
- Hard-boiled eggs
- Cheese cubes (like feta or halloumi)
Other Creative Options:
- Roasted sweet potato slices
- Stuffed into sandwiches or wraps
- Drizzled over grain bowls
- Topped on avocado toast
Storage
Store freshly made Lemon Beet Hummus in an airtight container to keep it fresh for up to 5 days. Prevent drying by smoothing the surface and drizzling a thin layer of olive oil on top. Restore creaminess by stirring in a small amount of ice water or lemon juice if it thickens. Freeze in a sealed container for up to 3 months for longer storage. Thaw in the refrigerator and stir well before serving to bring back its smooth texture.
Recipe
Lemon Beet Hummus
Ingredients
- 2 cups Canned Chickpeas 540ml or 19oz can
- ⅓ cup Extra Virgin Olive Oil
- 2 cloves Garlic roughly chopped
- 2 tablespoon Tahini
- 3 tablespoon Lemon Juice from 1 lemon
- 1 teaspoon Salt
- 100 grams Roasted Beets 2 small beets
- ⅓ cup Ice Water
Instructions
How to roast the Beets
- Place the unpeeled beets, on a large piece of aluminum foil. Wrap them in a tight pouch and place on a tray or dish. Bake for 1 hour at 400F. Let the beets come to room temp or refrigerate the pouch overnight if possible.
- Cut the root and stem ends from the roasted beet. Hold the beet with a paper towel and use a spoon to easily scrape off the skin from the beet.
How to prepare the Hummus
- Combine in a food processor the chickpeas, tahini, lemon juice, olive oil, salt, and garlic cloves.
- Blend the hummus until almost smooth, using a rubber spatula to scrape down the sides to help it along.
- Chop the roasted beets in ¼ inch cubes and place them in the food processor with the hummus. Blend for 2-3 minutes or until smooth.
- Pour the ice water, a couple tablespoons at a time, into the food processor, blending it in after each addition. Stop blending once reached the desired consistency.
Carrie says
This changed my life! I live hummus and this is the best I've ever had!