A fun and vibrant red beetroot hummus without oil that's easy to prepare. This pink hummus is slightly sweet and earthy from the beets and is perfect for dipping or spreading.
Why You’ll Love This Recipe
- The color is fun, cheery, bright and vibrant.
- Pink hummus is the perfect dip, side or appetizer.
- The base uses my authentic hummus base recipe.
- Made with wholesome ingredients.
- Dietary friendly, it is completely vegan, plant-based, gluten free and there is no added oil!
Ingredient Notes and Variations
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Beets add a lovely earthy sweetness and creates the vibrant hot pink color of this dip.
Use medium-sized fresh beets (beetroot) which will be boiled until cooked and tender.
Just give each beet bulb a good clean brush to get rid of any dirt, and trim the stems off, which you can use to make oil-free sauteed beet stems.
Do not cut into the beet bulbs, this will stop them from leeching color whilst they are boiling.
Once they are cool enough to handle, trim off the ends and then peel off the skin. See the recipe card below for the full instructions. Leftover beets can be used in a salad.
The beets can be prepared a couple of days ahead and kept in the fridge in an air-tight container.
If you have leftover beets, use them to make oil free beet pasta sauce.
Whilst I advocate using fresh beets as the flavor in the beet hummus is that much better, you can use pre-cooked store-bought beets found in the refrigerated section of your local supermarket to save time.
Authentic Hummus Base
I used my authentic hummus recipe to make this beetroot hummus.
As a person of Lebanese heritage, it's in my nature to make hummus using dry chickpeas, which will yield the best flavors.
However, I get it, time is short, so if needed, use organic canned chickpeas, which should be drained and rinsed.
Then if possible, simmered in water for around 20 minutes just to further tenderize them. This helps with making a smooth creamy texture.
If you really can't be bothered with this, then just skip the simmering part.
If you are going to use dry chickpeas, soak these overnight in triple the amount of water.
The next day, add the soaked chickpeas with the water, plus additional water to a pot (to fully submerge them) with a teaspoon of baking soda and simmer the chickpeas for a couple of hours to not only cook the chickpeas but to make sure they are super tender and start falling apart.
The baking soda helps the skins to fall off, discard the loose skins, which will create a smoother beetroot hummus.
All Other Hummus Ingredients
Tahini is a staple in true hummus, giving it its distinctive nutty flavor. This ingredient is now popular worldwide and can usually be found at your local supermarket in the health food section. I use it quite a bit throughout my recipes, such as this versatile tahini dressing.
Fresh lemon juice is best, avoid store-bought lemon juice, which tends to have unwanted additional ingredients and can sometimes be bitter.
Fresh garlic cloves are the best to get the desired garlicky flavor. Use as much as you want. You can also leave this out.
Salt to enhance all the flavorings.
Normally, I use ice water in my hummus, however as we are adding cooled boiled beets, this contains enough moisture to get a lovely consistency when blending all the ingredients in a food processor.
What To Serve With Beetroot Hummus
I love adorning beetroot hummus with a sprinkle of homemade zaatar and various seeds, like nigella seeds which are a lovely contrast in colors.
You can spread this dip on a sandwich, such as this falafel pita wrap.
Store leftovers in an airtight container in the fridge for up to 4-5 days.
I do not recommend freezing beetroot hummus.
More On Hummus
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Easy Beetroot Hummus
Prepare the Beetroot
- Wash the beetroot thoroughly to remove any dirt. Trim off the tops and roots, but do not cut into the bulb. See the video.1 medium Beetroot, Water
- Place the beetroot in a pot and add enough water to cover it. Bring the water to a boil on the stove over high heat. Once boiling, reduce the heat to a simmer. Allow the beetroot to simmer for about 30-40 minutes or until it becomes tender. Pierce the beetroot with a fork or knife to check for tenderness.
- Once done, remove the beetroot from the pot and let it cool. Peel the skin using your hands or a knife. Chop the boiled beetroot into chunks.
Make The Beet Hummus
- In a food processor bowl, add the chunks of boiled beetroot, cooked and drained chickpeas, tahini, salt, lemon, garlic clove. Blend until a creamy texture is achieved. Serve topped with your preferred garnish.1½ cups Chickpeas, ½ teaspoon Salt, ¼ cup Tahini, 1 clove Garlic, ¼ cup Lemon juice
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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