The vibrant colour of this beetroot hummus never ceases to amaze me!
No wallflowers here, this creamy, earthy and slightly sweet dip arrives complete with a deep magenta colour. Made with roasted beetroot and a handful of simple ingredients, this vegan spread is delicious on crackers or toast, dolloped on potatoes, stirred through warm grains or served on a grazing board. If you are looking for a different way to use beetroot, this might be the recipe for you.
Serve it as a vibrant addition to a vegan shawarma or sabich or stir it through pasta.
This recipe was originally published on August 7, 2017 and updated with new images, recipe steps and ingredient substitutions on August 25, 2021.
Why You'll Love This Beetroot Hummus
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.
Nutritionist's note. Besides being creamy, rich and delicious, this beetroot hummus is a nourishing plant-based dip. Beetroot is a good source of fibre, folate and potassium, and contains naturally occurring nitrates and antioxidant pigments called betalains, which give it its vibrant colour.
Chickpeas add plant-based protein and extra fibre, while miso, a fermented ingredient, provides umami flavour. Each serving provides around 5g of plant protein and 5g of fibre, making this a satisfying and delicious spread to enjoy with vegetables, crackers or wraps.
What is in Beetroot Hummus?
The ingredients for this smooth beetroot hummus are pretty simple; beetroot, chickpeas, white miso, lemon, garlic and olive oil. This is a hummus made without tahini.
Beetroot. Beetroot is the star of this hummus show giving this dip its vibrant colour and a slightly sweet but earthy flavour. You can roast, steam or boil your beetroot however, roasting concentrates the flavour more than boiling, so I recommend it whenever possible.
Time Saving Beetroot Hummus Hack: This hummus is best made with roasted beets but - if you don't have time - you can skip this step and simply buy the vacuum sealed pre-cooked beets found in most supermarkets. I've done it - it still tastes great.
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 increasingly available at supermarkets, health food stores and Asian markets. If you want to stick with tradition, you can substitute miso paste for a small amount of tahini paste.
Chickpeas. Chickpeas provide bulk and creaminess to our beetroot hummus. Canned or cooked from dry will work. Home-cooked chickpeas are always tastier, but this is a quick dip, so use whatever works for you.
How to Make Beetroot Hummus
You'll find full instructions and measurements in the recipe card at the bottom of the post.
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!
Recipe Tips
What to Serve With Beetroot Hummus
This beetroot hummus is incredibly versatile. Try it in one of these serving suggestions
FAQs
Yes. While traditional hummus usually contains tahini, this recipe uses chickpeas and miso paste to create a savoury dip with a creamy texture without tahini. It's a great option if you don't have tahini in the pantry or prefer a milder flavour.
Beetroot hummus is creamy with a mellow, slightly sweet, earthy tone from the roasted beets. Blended chickpeas add a soft nuttiness, while miso pastes adds depth and umami.
Stored in a sealed container, hummus will keep in the refrigerator for around 5 days.
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.
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.
Try These Other Quick Snacks
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Make This Recipe
Beetroot Hummus
Ingredients
- 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
Instructions
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 to a food processor 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.
Notes
Nutritional Disclaimer
The nutritional information is an estimate only and is automatically calculated using online tools. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
SARAH says
Cant get enough of that beautiful color 😀 This looks fresh and delicious 🙂
Amanda says
Oh, Sarah thanks so much. The colour is crazy beautiful!
Karan says
The colour of this hummus is absolutely glorious! And, the tip of wearing gloves when dealing with beetroot is one if fully endorse after learning the hard way how deeply beetroot stains. Another inspiring recipe from you, Amanda. I can't wait to try this.
Sylvie says
I love beetroot and I love hummus: what a dream recipe! The colour is so vibrant and gorgeous, I cant wait to try it!
Amanda says
Hi Sylvie! How amazing is that colour! It always makes me smile. Thanks so much for stopping by x
Peter says
This is a quick tasty recipe, great for snacks and when visitors come. This is a go to for me.
Amanda says
Test
Katy says
Oooh my first time making my own hummus and this was the one that got my attention! A success! Yummerzzzzzzz!!! I topped it with chilli oil, fresh corriander, hemp, sunflower and pumpkin seeds and dipped in seeded wholemeal sourdough and veggies. Thanks for sharing and starting my new obsession with homemade hummus!
Amanda says
Oh, that's great news Katy. I am so happy you liked it. That colour gets me every time I make this hummus. Have fun on your dip adventures! 🙂
Angi says
Hello! The recipe says pumpkin seeds but the instructions repeat sunflower seeds... which is it ❤
Amanda says
Gosh Angi! Thanks for pointing that out. It's pumpkin seeds. Whoops!
Elizabeth Foster says
BTW beautiful photography!
Amanda says
Thanks so much Elizabeth! That has made my day.
chrissytheesthee says
can sunflower oil be substituted for olive or sesame seed oil, maybe grape seed oil?
Amanda says
Hi Chrissy,
Olive oil would be fine as would grape seed oil. I think sesame would take over, flavour-wise. Take care and I hope you enjoy the butter.