With sweet earthy beetroot and light miso, this beetroot hummus is a healthy and delicious spread that can be ready in minutes.
This recipe was originally published on August 7, 2017 and updated with new images, recipe steps and ingredient substitutions on August 25, 2021.
Why We Love This Recipe
This recipe originally contained roasted sunflower seeds but to make it easier and faster (without sacrificing taste) I've taken them out and streamlined the recipe.
Besides being pretty delicious, this beetroot dip is packed with good stuff. Beets are a great source of beta-carotene, folate, potassium, vitamin C, iron, and fibre plus they are rich in antioxidants.
Beets aside, this dip is also loaded with protein and fibre from the chickpeas and good bacteria from fermented miso paste.
Besides all the good stuff, this vibrant dip is such an easy, healthy snack to pull together. It's:
- easy to make
- so tasty!
Did I mention pretty? Look at the colour of this beetroot hummus! Pair it with my Kale and Cashew Pesto and you've got yourself a rainbow food party.
*Information sourced from Body & Soul
What You'll Need| Ingredients and Substitutions
Making hummus is so easy and this beetroot hummus is no different.
Beets: the star of this hummus show, beets give this dip its vibrant colour and a slightly sweet but earthy flavour. You can roast, steam or boil your beetroot although roasting gives you the most flavour intensity.
Beetroot Hummus Hack: This hummus is made with roasted beets but you can skip this step and simply buy the vacuum sealed pre-cooked beets found in most supermarkets.
Shiro Miso Paste: the lightest of the miso pastes, Shiro or white miso is sweeter than its robust cousins red and Awase miso. It is available at pretty much all supermarkets and health food stores. If you want to stick with tradition, you can substitute miso paste for the same amount of tahini paste.
How to Make Beetroot Hummus
Once you've roasted, peeled and sliced your beetroot, making the hummus is as simple as throwing the ingredients in a processor and processing until smooth. Look at that colour!
Tip 1: As I mentioned above, you can cut your preparation time down to almost nothing by using store-bought pre-cooked beets. Use the ones in the vacuum sealed bag not canned beetroot.
Tip 2: Wear gloves! While gloves won't make your hummus taste better they will protect your hands from turning bright pink 😉
Tip 2: Leave the head tip of the beetroot on when cleaning and trimming the vegetable to avoid the juice "bleeding" out during roasting. Once the beet is cooked and cooled a little, you can trim it off completely.
Tip 2: After draining the chickpeas, reserve the chickpea brine. If you find you need to thin out your beetroot hummus, add a small amount of the brine a tablespoon at a time.
This beetroot hummus is really versatile. Try it in one of these serving suggestions:
- with raw vegetables cut into batons,
- on pita bread,
- stirred through freshly cooked pasta for an easy dinner,
- with crackers, or
- thin it out with water and serve it over a dark green leaf salad as a dressing.
Full disclosure, I have never frozen hummus. However, I have read that you can but the longer you freeze your hummus the more the flavour changes. Given how quick hummus is to make, I recommend making and eating it fresh.
Stored in a sealed container, hummus will keep in the refrigerator for around 5 days.
Hummus is a Middle Eastern dip made from cooked, mashed chickpeas traditionally blended with tahini, lemon juice, and garlic.
You can, although with very different results. Obviously your beet hummus won't be bright pink it will blend in to a very pretty yellow colour. Also, golden beets don't have as robust a flavour as red beets, they are far more subtle but just as delicious.
Love this recipe? Try these other healthy and delicious dishes:
Want more plant-based goodness?
- 280 g beetroot around 2 medium beets weighed before roasting
- 400 g cooked chickpeas 1 can drained (reserve the liquid and rinsed)
- 2 tablespoon miso paste light miso paste
- ½ lemon juice and zest
- 1 fat garlic clove peeled and chopped
- ¼ cup olive oil
- pinch sea salt
To roast the beets
- Pre-heat the oven to 180°C (356°F)
- Trim down any green stems (without completely removing the stem) and wash or scrub the bulb clean, leaving the skin on. Wrap the clean beets in aluminum foil and place them on a lined oven tray. Roast the beets for around 45 to 60-minutes or until fork tender.
- Remove from the oven and allow them to cool. Peel and slice the beets into thick slices. I recommend wearing gloves to peel and slice your beets.
- Add the roasted beetroot, the chickpeas, miso paste, lemon juice and zest, and garlic and process until well combined.
- In a steady stream, while the processor is still going, add the olive oil and process until you are happy with the consistency. If you need to add liquid, add a tablespoon or two of the reserved chickpea brine. Add salt to taste and pulse a few more times.
- Transfer to a sealed container and store in an airtight container in the refrigerator for up to five days.