Why you’ll love this recipe

Hummus with beetroot powder is easy to make and adds a vibrant twist to a classic dip. Its creamy texture and subtle earthy sweetness make it perfect for pairing with chips, crackers, or fresh veggies like carrots and celery.

This beetroot hummus stores well for up to three to four days, making it a great make-ahead option for snacks or appetizers. Whether you’re serving it at a gathering or enjoying it as a midday bite, it’s a delicious and colorful addition to any spread! Check out my best ever hummus recipe.

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.

What are beets?

Beets are a root vegetable known for their deep red-purple color, though they also come in golden, white, and even striped varieties. They have an earthy, slightly sweet flavor and can be enjoyed raw, roasted, pickled, or blended into dishes like soups, salads, and dips. Beets are often used in both savory and sweet recipes, adding natural color and a rich, slightly tangy taste.

In cooking, beets pair well with citrus, cheeses, nuts, and herbs, making them a versatile ingredient in a variety of dishes. Beetroot powder, made from dehydrated and ground beets, is a convenient way to incorporate their vibrant color and flavor into recipes like hummus, smoothies, and baked goods.

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.

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.

Other dips you may like

• The best hummus recipe
• Vegan tzatziki
• Whipped eggplant
• nut-free basil pesto

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 Instagram, Tiktok or Pinterest!

Pin Print

Hummus with Beetroot Powder

5 from 2 ratings

Hannah Kling

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.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Ingredients  

1x2x3x

• 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.

Instructions

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

Notes

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

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!