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Hummus with Beetroot Powder

Hummus with Beetroot Powder is velvety, light and fluffy. It’s made with one secret ingredient which allows this hummus to be extra smooth. The finishing touches are swirled with EVOO, feta cheese, beetroot powder and parsley. It's ready in under 10 minutes.
beetroot hummus sitting in a bowl with a cotton linen on the side.

Why you’ll love this recipe

  • Hummus with Beetroot powder is easy to make.
  • This recipe is packed with nutrients and is a healthy snack or appetizer.
  • Beetroot hummus is vegan, dairy-free, plant-based, and gluten-free.
  • It tastes great with chips or fresh veggies like carrots or celery.
  • It saves well for up for 3 or 4 days.
  • This recipe is high in protein and anti-inflammatories.
  • Beets are high in folate and vitamin C which are great for the heart!
  • Check out my best ever hummus recipe.
a close up of beetroot hummus topped with feta cheese, extra virgin olive oil, and parsley.

What is hummus?

Hummus is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas (garbanzo beans) that are blended with tahini, lemon juice, and garlic. In Middle Eastern cuisine, it is usually eaten as a dip, with pita bread.

Why Are Beets Good For You?

  • They’re low in calories yet high in valuable vitamins and minerals. In fact, they contain a bit of almost all of the vitamins and minerals your body needs.
  • Beets may enhance athletic performance.
  • Beets contain pigments called betalains, which possess a number of anti-inflammatory properties.
  • Great for digestive health because beets contain a high amount of fiber.
  • The nitrates in beets may improve brain function by promoting the dilation of blood vessels and thus increasing blood flow to the brain.
a close up of a chip that is dipped in beet root hummus.

Ingredients and Substitutions

I can of drained and rinsed chickpeas, aka garbanzo beans. You can also cook the chickpeas yourself on the stovetop instead.

This recipe calls for freshly minced garlic, you can also use garlic from a jar.

Fresh lemon juice gives this recipe a lovely flavor, you can also use lime or lemon juice from a jar.

Tahini gives this recipe a nutty flavor and can’t be replaced.

A high quality Extra Virgin Olive Oil is necessary flavor, however you can use any type of oil, however the end taste will be slightly different.

Ground cumin is necessary to give this recipe that distinct hummus flavor, I wouldn’t recommend swapping it for anything else.

Salt and pepper to help add flavor to this hummus recipe.

I used beetroot powder in this hummus recipe, however, you can also use steamed/cooked beets instead.

The secret ingredient to giving this hummus that velvety texture is using ice cubes. You can omit if you don’t have any on hand.

carrot sticks sitting in beetroot hummus.

How to make

Now that you know the secret ingredient, it’s also important to use a high speed blender or food processor. I have a BlendTec that I currently use for all my blending needs. It’s pretty pricey, but the best investment I ever made. You can also use a Nutri Bullet if you’d like, but you may need to stop and scrape down the sides a few times during the blending process.

  1. Add all the ingredients together in your blender.
  2. Blend on high speed for 45-60 seconds or until hummus is smooth, fluffy and creamy.

I like to top mine off with additional EVOO, ground cumin, beetroot powder, feta and parsley. This hummus is served best with chips, fresh veggies like carrots or celery, or baked/crispy pita bread.

How to store

This pink hummus is best stored in an airtight container in the fridge, and enjoyed within 3-4 days for optimal freshness.

I would not recommend freezing hummus.

Tips And Tricks

Use a high speed blender for best results, I use my blendtec.

If using a blender like the NutriBullet, you may need to stop and scrape down the sides a few times to ensure all the ingredients are well incorporated.

Use fresh, cooked beets instead of beetroot powder if you want.

Add on some toppings for a pretty plating. I like to use more evoo, beetroot powder, feta cheese (can use vegan or regular), and parsley.

hummus sitting in a bowl with chips and carrots on the side.

Frequently Asked Questions

Can I use cooked beets instead of beetroot powder?

Yes, absolutely! I’d recommend 1-2 beets. You can add more depending on how much beet flavor you want your hummus to have.

How do I store this beetroot hummus?

In an airtight container in the fridge. For best results, enjoy within 3-4 days.

Do I have to use ice?

No, you don’t! But I recommend it for best results.

Other dips you may like

If you make this beetroot hummus recipe, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Hummus with Beetroot Powder

Hummus with Beetroot Powder is velvety, light and fluffy. It’s made with one secret ingredient which allows this hummus to be extra smooth. The finishing touches are swirled with EVOO, feta cheese, beetroot powder and parsley. It's ready in under 10 minutes.
5 based on 1 reviews
PIN RECIPE
PREP TIME:
5 minutes
COOK TIME:
5 minutes
TOTAL TIME:
10 minutes
Author - Hannah

Ingredients

  • 1 15.5 oz can of chickpeas, drained and rinsed.
  • 1 tbsp fresh garlic, minced.
  • 2 tbsp fresh lemon juice.
  • 1/4 cup tahini.
  • 2 tbsp Extra Virgin Olive Oil.
  • 1 tsp ground cumin.
  • 1/4 tsp salt.
  • 1/4 tsp pepper.
  • 2 tsp beetroot powder.
  • 4 large ice cubes.

SCALE:

1X

YIELDS:

4 servings

Directions

  1. To start, drain and rinse chickpeas then add to your blender or food processor.
  2. Next, add in the remainder of the ingredients: minced garlic, lemon juice, tahini, EVOO, ground cumin, salt, pepper, beetroot powder and ice cubes.
  3. Blend on high speed for 45-60 seconds or until ingredients are well combined and texture is light, fluffy and creamy.
  4. Pour hummus into a bowl, and using a spoon create a swirl indent.
  5. Drizzle with additional EVOO, then sprinkle with beetroot powder, feta cheese and parsley if preferred.
  6. Best served with baked or crispy pita, chips or fresh veggies.

Notes

Saves well in an airtight container and enjoy within 3-4 days.

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