Beet Hummus

Beet Hummus

Your vegan friend is coming over, but you don’t have enough tahini and chickpeas to make a true batch of Nana’s hummus. Go for the beets!

This is an interesting but exciting one. It has the savory and creamy components of our traditional hummus. Then, you get smacked with such a lovely sweetness from the beet. This is my form of candy… perfect for my “savory” tooth.

The color of this dip is magnificent! Bright and magenta, it really brightens the table. I spent some time making it with Tina. And because the color is so fun, you just get the urge to paint with it or just have a massive food fight. I guess Tina better watch out next time she has this hummus at her party…

I would definitely recommend this to anyone: your vegan friend, your mom, and your Valentine’s Day in.

Cheers! And remember that beets got beat! Try adding it to something new. They may surprise you 😉

Beet Hummus

Course Appetizer, Snack, Super Bowl, Valentine’s Day
Cuisine Arabic, Middle Eastern
Servings 6 people


  • 1 cup dried chickpeas
  • 2 tsp baking soda
  • 1/4 cup tahini
  • 5 cloves garlic
  • 2 tsp salt
  • 1/4 cup olive oil
  • 4 tbsp lemon juice
  • 3-4 beets


Prep Dried Chickpeas

  • *You can use canned chickpeas. We like to rehydrate dried chickpeas to help with hummus texture. If you use canned chickpeas, measure out 1.5 cups and rinse.
  • Place chickpeas in a large bowl. Add baking soda to dried chickpeas and coat baking soda evenly over dried chickpeas
  • Add water to baking soda and chickpea mixture to fully cover and immerse all chickpeas. There should be about 2 inches of water above the top of the chickpeas. Cover and soak the chickpeas overnight
  • The next day, remove chickpeas from water using a colander. Rinse the drained chickpeas 2-3 times in cold water using the colander. After final rinse, make sure that the chickpeas are fully drained
  • Put chickpeas in a large pot and cover with enough water so that is about 2 inches above the level of the chickpeas. Boil the chickpeas. Once boiling, bring pot to a simmer and cover. Allow chickpeas to cook for 1 hour, until tender*
  • Once chickpeas are cooked, drain from water
  • Allow chickpeas to cool to room temperature

Prep Beets

  • This can be done 1-2 days in advance
  • Set oven to 425 F
  • Chop off the beet stems and wrap each beet individually in foil and make sure that no part of the beet is exposed. Set foiled beets on a baking sheet and bake for about 50 mins. Use a fork for a prick test to make sure beets are tender. If not easy to pierce through beet, then continue to run the prick test every 10 minutes until tender
  • Remove beets from the oven and set aside to cool
  • Cut off what's left of the beet stem and cut beets into about 1 inch cubes.
  • We say bake 3-4 beets because they can vary in size. You will need 2.5 cups of beets chopped to make the hummus. Enjoy if there are extra!

Make Beet Hummus

  • Add either 1.5 cups of prepped chickpeas or canned chickpeas to food processor
  • Add 2.5 cups of chopped beets to food processor
  • Crush 5 cloves of garlic into food processor
  • Add tahini, salt, and olive oil to food processor and blend away until smooth
  • Your beet hummus should be a bright magenta and ready to eat! Enjoy with some pita 🙂


*The chickpea should easily squish when pressed between your fingers.

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