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Quick summary: beet hummus is a creamy, vibrant pink twist on classic hummus, made by blending cooked chickpeas with cooked beetroot, tahini, lemon juice and olive oil. It takes about ten minutes, needs no cooking beyond the pre-cooked ingredients, and works as a snack, spread or side for vegetables, crackers or pita bread.
Why Try Beet Hummus
Beet hummus takes the familiar Mediterranean dip and gives it a bright pink colour and a slightly sweet, earthy edge. The base is the same as traditional hummus, chickpeas blended with tahini, lemon juice and olive oil, but adding cooked beetroot changes both the look and the flavour. It is an easy way to bring more vegetables to the table without making anything feel like a compromise, and it works just as well as a party dip as it does spread on a sandwich or paired with a protein shake after a workout.
Is beet hummus healthy?
Yes. Beet hummus combines the plant protein and fibre of chickpeas with the antioxidants naturally found in beetroot, making it a nutrient-dense dip that also happens to be vegan and gluten free.
Is beet hummus a good pre or post workout snack?
Beet hummus pairs the slow-release carbohydrates and plant protein from chickpeas with the natural nitrates in beetroot, which is why many athletes include beetroot-based foods in their routine. Spread it on wholegrain bread or pair it with vegetable sticks before or after training.
Ingredients You'll Need
This recipe makes enough beet hummus for four to six people as a starter or shared snack. All quantities are for cooked, ready-to-blend ingredients.
| Cooked chickpeas | 200 g |
| Cooked beetroot | 100 g |
| Lemon juice | 1 lemon |
| Sesame cream (tahini) | 1 tbsp |
| Fresh mint | 4 leaves |
| Garlic / Salt / Cumin | 1 clove / half tsp / 1 tsp |
| Extra virgin olive oil | 50 ml |
Can I use raw beetroot instead of cooked beetroot?
Cooked beetroot is recommended because it blends into a smooth, creamy texture and has a milder, sweeter flavour. Raw beetroot is much firmer and gives the hummus a grittier consistency and a stronger earthy taste.
What can I use instead of tahini in this recipe?
Any smooth sesame or nut butter works as a substitute for tahini. A plain sesame cream keeps the flavour closest to traditional hummus, while a neutral nut butter will soften the taste and add extra creaminess.
If you want to try that swap, JustLoading's nut butters are a smooth, ready-to-use option for this and other recipes.
How to Make Beet Hummus
- In a food processor, combine the cooked chickpeas, chopped beetroot, tahini, lemon juice and garlic.
- Blend until smooth and even. If you prefer a lighter texture, add a splash of water or the reserved liquid from the chickpeas.
- With the processor still running, drizzle in the olive oil slowly until you reach the consistency you like.
- Taste and adjust the seasoning with salt, pepper or extra spices as needed.
- Serve with a drizzle of olive oil on top, finished with sesame seeds, a few beetroot pieces or fresh herbs such as coriander or parsley.
Why did my beet hummus turn out grainy instead of smooth?
A grainy texture usually means the chickpeas or beetroot were not blended long enough, or the mixture was too dry. Blend for longer and add a splash of water, chickpea liquid, or extra olive oil until the texture turns silky.
Can I make beet hummus without a food processor?
A food processor gives the smoothest result, but a high-speed blender or an immersion blender in a tall jug will also work. Manual mashing with a fork or potato masher is possible too, though the texture will be noticeably chunkier.
Storage and Serving Ideas
Beet hummus is just as good the next day, which makes it a convenient snack to prep ahead. It pairs naturally with fresh vegetable sticks, crackers or warm pita bread, and also works as a colourful spread for sandwiches and wraps.
How long does beet hummus keep in the fridge?
Stored in an airtight container in the fridge, beet hummus keeps well for three to four days. Give it a quick stir before serving, since the olive oil can separate slightly on top.
Can I freeze beet hummus?
Yes, beet hummus freezes reasonably well in a sealed container for up to two months. The texture will be a little softer after thawing, so stir it well or blend briefly to bring back its creaminess before serving.
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Remember: if you have any doubts about your particular case, speak to a healthcare professional. Food supplements are not a substitute for a varied and balanced diet.
