With sweet earthy beetroot and light miso, this beetroot hummus is a healthy and delicious spread that can be ready in minutes.
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.
Jump to:
Why This Recipe Works
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.
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
Ingredients & Substitutions
Making hummus is so easy and this beetroot hummus is no different.
Beets. 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 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.
Chickpeas. 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
How to Serve Beetroot Hummus
This beetroot hummus is really versatile. Try it in one of these serving suggestions
FAQs
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.
Try These Other Quick Snacks
Sign up to my newsletter and follow along on Facebook, Pinterest and Insta for all the latest news. If you like this recipe, please check out my cookbook "Great Vegan Meals for the Carnivorous Family" It's full of simple, carnivore-approved family recipes.
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 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.
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.