This Beet Hummus with Fresh Veggies offers a vibrantly colored, earthy twist on classic hummus. The creamy dip pairs beautifully with crisp vegetables for a nutritious and appetizing snack or appetizer.

Why You’ll Love This Recipe

Beautiful and wholesome: Bright pink hue and creamy texture make this a crowd-pleaser.
Better-for-you indulgence: Packed with fiber, protein, and antioxidants from beets.
Versatile snack or party dip: Great with crudités, pita, crackers, or as a sandwich spread.
Easy to make ahead: Prepare in advance and refrigerate—it keeps well for days.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cooked beets (roasted or boiled), peeled and chopped
Canned chickpeas, drained and rinsed
Tahini
Fresh lemon juice
Garlic, minced
Olive oil
Salt & pepper
Optional: ground cumin or smoked paprika

For serving with fresh vegetables:

Carrot sticks
Cucumber rounds
Bell pepper strips
Celery sticks
Cherry tomatoes

Directions

Combine hummus ingredients
In a food processor, blend beets, chickpeas, tahini, lemon juice, garlic, olive oil, salt, and pepper until smooth. Add cumin or paprika if desired.
Adjust texture and seasoning
Add water or liquid from canned chickpeas (aquafaba) to reach your desired consistency. Taste and adjust salt, acidity or spice as needed.
Plate nicely
Transfer to a serving bowl and garnish with a drizzle of olive oil, sprinkle of fresh herbs, sesame seeds, or paprika.
Serve with veggies
Arrange your chosen fresh vegetables around the bowl or on a platter.

Servings and timing

Servings: 6–8 appetizer portions
Prep time: 10 minutes
Total time: 10 minutes

Variations

Tangy twist: Stir in Greek yogurt or vegan yogurt for creaminess.
Spicy beets: Add a pinch of chilli flakes or cayenne for heat.
Herbed version: Blend in fresh parsley, dill, or basil.
Nutty flavor: Top with chopped pistachios or walnuts for added texture.
Roasted garlic: Use roasted garlic instead of raw for a milder, sweeter taste.

Storage / Reheating

Storage: Keep in an airtight container in the fridge for up to 5 days.
Freezing: You can freeze beet hummus for up to 1 month; thaw overnight and stir before serving.
Serving from fridge: Bring to room temperature before serving to maximize flavor and texture.

Tips for the best results

Blend thoroughly: Allow food processor to run long enough—smoothness enhances presentation and mouthfeel.
Use quality tahini: A creamy, well-blended tahini delivers the best hummus texture.
Adjust color: More beets give deeper color; start small and blend until vibrant as desired.
Prevent separation: Stir hummus before serving, especially after refrigeration.
Use aquafaba wisely: Great for thinning without thinning flavor—add gradually.

FAQs

1. Can I use pickled beets?

Yes—rinse first to reduce vinegar flavor, then blend as usual.

2. Is it vegan?

Yes—completely plant-based and dairy-free.

3. How smooth should it be?

Aim for creamy and thick consistency—process at least 2 minutes.

4. Can I oil-roast the beets?

Yes—toss beets with olive oil and roast at 200 °C (400 °F) for ~40 minutes before peeling.

5. How do I keep bright color?

Use fresh red beets, not golden; add lemon juice after blending to prevent dulling.

6. Can I serve it warm?

Yes—serve at room temp or slightly warmed for added aroma.

7. Can I adjust the lemon tang?

Yes—add more lemon juice to brighten or reduce for milder flavor.

8. What veggies are best?

Kale chips, endive leaves, jicama, or roasted peppers all pair beautifully.

9. Can I use dried chickpeas?

Yes—soak and cook until tender before blending.

10. Can I use it as a spread?

Absolutely—works great on sandwiches, wraps, or bagels.

Conclusion

Beet Hummus with Fresh Veggies is delicious, eye-catching, and wholesome. It brings color, flavor, and healthy benefits in a convenient, versatile package.

Pro tip: Reserve extra aquafaba—it makes a lovely low-fat binder for dressings or vegan mayo.

Ready to dip into something vibrant? Make this beet hummus today and tell me your favorite vegetable pairing or topping—it’s always fun to see creative twists!

Beet Hummus with Fresh Veggies

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A vibrant and creamy twist on classic hummus, this Beet Hummus is made with earthy beets and chickpeas, perfect for dipping fresh veggies or spreading on wraps.

Author: Emma Harper
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 6–8 appetizer servings 1x
Category: Appetizer
Method: Blended
Cuisine: Mediterranean
Diet: Vegan

Instructions

Place beets, chickpeas, tahini, lemon juice, garlic, olive oil, salt, and pepper in a food processor.
Blend until completely smooth, scraping down sides as needed. Add cumin or smoked paprika if desired.
Add water or aquafaba (liquid from chickpeas) gradually to reach desired consistency.
Transfer to a serving bowl and garnish with olive oil, herbs, sesame seeds, or a sprinkle of paprika.
Arrange fresh vegetables on a platter around the beet hummus for dipping.