Lemony Beet Hummus

This lemony roasted beet hummus recipe has the earthy sweetness of beets along with brightness of lemon zest that perfectly accompanies the creamy hummus we all know and love. Great way to use fresh beetroot in spring and this is a healthy and beautiful appetizer or snack.

You might also like these spicy pumpkin and zucchini hummus recipes

Recently my friend told me about a beet hummus at Trader Joes that I had to try. I bought some and just loved it. So when I ran out, I thought this lemony beet hummus would be the perfect appetizer to take to my sister in laws house for Easter.

I think I like the gorgeous color almost as much as I like the taste. If you are a hummus fan you have to try this easy homemade hummus recipe. It gets bit of natural sweetness from the beetroot but it does not overpower the flavor of the hummus but rather enhances it. It’s the perfect blend of flavors and a great way to use seasonal produce in spring.

Nutritional benefits of beets.

Beets are a very nutritious root vegetable and have a sweet earthy flavor. They are a cold weather crop and are in season in the spring and fall. They have a high water content and are an excellent source of many vitamins and minerals as well as being low in calories and fat. Some people consider beets to be a superfood. Learn more about beets here.

Recipe ingredient and substitutions.

The simple ingredients I used were fresh beets, fresh garlic cloves, lemon juice and lemon zest, tahini, chickpeas (garbanzo beans), olive oil and salt. I also added a bit of hot pepper flakes because I like a little bit of heat but that is just optional.

Fresh Red Beets
I used fresh beets and not canned beets. You might be able to use those but since they are canned in brine they might have a slightly different taste and texture. However I think it could work. Note you have to roast the fresh beetroot and not eat it raw.

Tahini
Tahini is simply ground sesame seed paste and it the nutty flavor is a key ingredient in traditional hummus. You really cannot substitute this ingredient nor leave it out. You should be able to find it in a bigger grocery store, ethnic grocery store or try Walmart or Target. In a pinch almond butter would be the best option. Or leave it out and use a small amount of sesame oil.

Chickpeas or Garbanzo Beans
Chickepeas and garbanzo beans are the same thing. They are a type of legume and you can find them in most grocery stores. You want the canned chickpeas not the dried. You could possible substitute with a white bean like cannellini beans, great northern or white kidney beans.

Fresh Garlic and Fresh Lemon
I use both fresh lemon juice and zest of fresh lemons. You could use lemon juice but having the lemon zest adds extra flavor. But you could eliminate it if you don’t have any fresh lemons on hand. The fresh garlic is must but if you don’t have any you can substitute ¼ teaspoon of garlic powder for every 1 clove of garlic.

How to roast fresh beets.

This takes a bit of time but it’s very easy to roast fresh beets. And the beet greens are very nutritious so save them and cook them down for another delicious and healthy side dish.

1. Preheat oven to 375°F. Then wash them well and cut off the leaves and ends.
2. Dry them with a paper towel and then rub some olive oil over them.
3. Place in a piece of aluminum foil and close them inside to make a foil packet. No need for a baking sheet, you can just place the foil packet in the oven.
4. Roast for about 45-60 minutes until fork tender. Cooking time may vary depending on the size of your beetroot.
5. Let cool a bit and the just peel the skins off. It should come off easily but if it doesn’t you can use a vegetable peeler.

NOTE: Beets will stain your hands with a faint pink color so you might want to wear gloves if you are worried. I wash my hands so much that the stains don’t last after I’ve finished cooking. And that is all there is to it.

How to make beet hummus.

Step 1: Add the pre-cooked beets, a drained and rinsed can of chickpeas, a clove of garlic, lemon juice and zest, tahini paste and a pinch of salt. If you like a bit of spice add a small bit of cayenne pepper or hot pepper flakes. My husband makes the best hot pepper flakes so I used a pinch of them.

Step 2: Process in the food processor until you have a smooth and creamy texture. This make take a minute or two but it will work. You could also use a high powered blender like a Vitamix but I find the food processor easier to clean out.

Step 3: Give the creamy beet hummus a taste and adjust accordingly. Like if you want to additional salt or another clove of garlic for a stronger garlic flavor common in traditional hummus. Or add a bit more lemon juice or zest. I sometimes like it really lemony and I do that. And if you want it creamier you can add a little bit of extra virgin olive oil water to get the right creamy consistency. Just use it sparingly.

You could also add a drizzle of olive oil on top for another layer of rich flavor and add a bit of visual appeal. I didn’t think it was necessary for this recipe but you often find that on most homemade hummus recipes.

Step 4: Spoon into a bowl or airtight container if you are not going to eat right away. Serve with fresh veggies like celery and carrot sticks, cucumber slices, asparagus spears, bell peppers, etc. You can also try crackers, tortilla chips, pita chips or pita wedges.

Please scroll down to view the printable recipe card.

One thing I really like about this hummus recipe beside the flavor and healthy ingredients, is the vibrant color from the beets. And when you add to that the colorful raw veggies for dipping and you have a very pretty appetizer to take to a party!

More fresh beet recipes to try.

I do love beets, especially in the spring for some reason. Here are few more of my favorite recipe ideas to try. And the beet greens are very nutritious so save them and cook them down for another delicious and healthy side dish.

• beet noodles with basil or with goat cheese as a salad
• homemade beet and horseradish condiment for roast beef or sandwich spread
• golden beet noodles with pine nuts or pickled with spring spinach salad
• beet, carrot and sunchoke chips

Well I hope you enjoy this homemade and healthy beet hummus with all that fresh lemon flavor! It really make a delicious and beautiful appetizer for a spring or summer party. However I just ate to for lunch today and often eat it for a quick snack.

If you have any leftover hummus, try these easy low calorie hummus snacks with it!