Beet Lemon Hummus
This beet lemon hummus is a vibrant and colorful upgrade to your classic garlicky hummus. Not only is this hummus beautiful enough for entertaining, but it's also incredibly easy to make- just like my lemon white bean dip.
Everything comes together in a food processor, creating a silky smooth dip that's perfect for serving with pita chips (or tofu chips), crackers, fresh vegetables, or as part of a mezze platter.
I love making this hummus whenever I want something a little different from traditional hummus. The roasted beets add a natural sweetness and stunning color that always gets compliments from guests.
Whenever I'm hosting, I turn to this upgraded hummus or my homemade Boursin cheese, and an assortment of dippers like veggie sticks, naan dippers and crackers.
Quick Look: Beet Lemon Hummus
- 🔪 Prep time: 10 mins.
- ⏲️ Cook time: 40 mins.
- 👪 Servings: 6.
- 📋 Main ingredients: Beet, garlic, chickpeas, tahini, lemon juice.
- ♨️ Cooking method: Roast → blend → chill → serve.
- ⭐ Difficulty: Easy.
- 🥣 Serving ideas: Serve with pita bread, crackers, fresh vegetables, wraps, or spinach and feta crisps.
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What's So Great About the Recipe?
- The vibrant pink color makes this hummus a real showstopper and the ultra rich and creamy texture is unbeatable.
- It is naturally nutritious and loaded with chickpeas, beets, and healthy fats from tahini and olive oil.
- It's perfect for entertaining- like my cottage cheese ranch dip and Bruschetta dip.
Recipe Ingredients
Beet: Roasted beet adds sweetness, color, and earthy flavor. I love using my homemade roasted beet puree sometimes when I have it at hand.
Chickpeas: The base of the hummus, which adds creaminess and protein.
Garlic: Roasting the garlic mellows its sharpness and adds a rich, savory flavor. I like to make a big batch of Air Fryer roasted garlic to use for this, and for other recipes where I would want that nice smoky flavor.
Tahini: For that classic nutty flavor.
Lemon juice: Brightens the hummus and balances the sweetness of the beet.
Seasonings: I used cumin, cayenne and some salt and pepper. You can use an infused salt like garlic parsley salt if you want.
Olive oil: To create that silky smooth texture.
Parsley: To garnish.
See recipe card for quantities.
Substitutions & Variations
- Add a little more cayenne if you enjoy spicy hummus. I like adding some of my homemade Sriracha salt sometimes.
- Use lime juice instead of lemon juice for a different citrus twist.
- Run out of fresh parsley? You can use some Air Fryer dried parsley or another fresh herb like dill or cilantro.
How to Make Beet Lemon Hummus
Step 1: Wrap the beet and garlic in foil and roast until soft and tender.
Step 2: Add the roasted beet, roasted garlic, chickpeas, tahini, lemon juice, cumin, cayenne pepper, salt, and pepper to a food processor.
Step 3: Add the ice cubes and olive oil and blend.
Step 4: Taste and adjust seasonings if needed. Continue blending until the mixture is silky smooth.
💭Top Tip
For the smoothest hummus possible, blend the mixture for an extra minute or two after it appears smooth. This additional blending time creates a lighter, fluffier texture.
Tips & Tricks to Nail the Recipe
- Don't skip the ice cubes- they help create an incredibly creamy hummus.
- Roast the beet until it's completely tender for the smoothest texture.
- Allow the hummus to chill for 30 minutes before serving. This is something that I always do when I make my other dips like charred scallion dip and roasted zucchini dip.
- Use an infused salt like citrus salt to add an extra layer of flavor to the lemon beet hummus.
How to Serve Beet Lemon Hummus
This colorful hummus is perfect served with pita chips, pita bread, crackers, pretzels, or fresh vegetables. I like topping it with a drizzle of lemon infused olive oil as well.
It also works beautifully as a sandwich spread, wrap filling, or topping for grain bowls- just like my favorite Turkish yogurt dip. For entertaining, serve it on a large platter surrounded by cucumber slices, carrot sticks, radishes, a bowl of Sumac onions, a nice platter of pita chips served along with Turkish salsa. Sometimes, I also like to go all out and make some crispy Turkish cheese rolls to go along with the hummus.
Troubleshooting and FAQs
Store the hummus in an airtight container in the refrigerator for up to 5 days.
The hummus likely needs more blending time. Continue processing until completely smooth.
More Easy Dips to Make for Entertaining
Looking for other recipes like this? Try these:
If you tried this beet lemon hummus or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Beet Lemon Hummus
Ingredients
- 1 beet
- 4 cloves garlic
- 1 can chickpeas drained and rinsed
- ¼ cup tahini
- 2 tablespoons lemon juice
- ½ teaspoon cumin
- 1 pinch cayenne pepper
- Salt and pepper to taste
- 2 to 3 ice cubes
- 2 tablespoons olive oil plus more for serving
- Chopped parsley for garnish
Instructions
- Roast the beet and garlic until soft and tender.
- Add the roasted beet, garlic, chickpeas, tahini, lemon juice, cumin, cayenne pepper, salt, and pepper to a food processor.
- Blend until mostly smooth.
- Add the ice cubes and olive oil.
- Continue blending until silky smooth and creamy.
- Transfer to a serving bowl.
- Drizzle with additional olive oil and garnish with chopped parsley.
- Serve immediately or refrigerate until ready to serve.
Notes
- Roasting the beet enhances its natural sweetness.
- Ice cubes help create an extra creamy hummus texture.
- Adjust the lemon juice and seasoning to suit your taste.
- Store leftovers in the refrigerator for up to 5 days.
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