Beet Hummus Recipe

If there is a brighter natural food on the face of this earth, I don’t know what it is!

Beet hummus is made without chickpeas (at least that’s the case in our house!).  It has it’s own unique flavor but the addition of cumin, tahini, lemon and olive oil make this taste a lot like traditional hummus.  It can be eaten in the exact same way and is a great addition to lunch or dinner.

Beet Hummus, Beet hummus recipe, hummus with beets

One of my ‘secrets’ to beet hummus is to under-cook the beets.  I cook them in the oven for 10-15 minutes (it would take 30-45 to make them tender).  I encourage you to do the same – with one caveat: a high-speed blender (like a Vitamix) is needed to transform the beet flesh into a paste.  If you have a blender that’s less than industrial you can modify this recipe (with minimal loss of texture) by cooking the beets throughout before blending.

Don’t be afraid to use lots of tahini (sesame paste).  If you don’t use enough, this will taste a lot like beet puree.  Puree is tasty but it’s not the goal here!  When I first made it I was sure that I was using way too much tahini and quite positive that I had ruined the entire dish but friends and family assured me otherwise and beet hummus was a huge hit with them!

Beet Hummus – Ingredients

  • 1 pound beets (2 large or 4-5 medium sized beets), scrubbed clean,
  • 3-5 Tbsp tahini sesame seed paste
  • Juice of 1 lemon
  • 2 cloves garlic, peeled
  • 1.5-2 teaspoons ground cumin
  • Generous pinch of sea salt or Kosher salt
  • 2-3 tablespoons olive oil

Beet Hummus – Instructions

  1. Preheat oven to 375.
  2. To cook the beets, cut the top and bottoms off them and place them in an oven-safe pot that has a lid (you can use foil if needed).  Place about an inch of water in the pot and bring to a boil on the stove.  Transfer to oven and cook until soft (unless you have a high-speed blender in which case I intentionally undercook the beets per the notes above).
  3. Cool the beets (either wait until they cool naturally or dump in cold water).  Peel and cut into smaller pieces (which makes them easier to blend.
  4. The rest of the steps happen in the food processor/ blender:
    1. Add garlic and pulse until it’s chopped.
    2. Add juice of 0.5 lemon, pulse again.
    3. Add 2 tablespoons tahini, pulse to incorporate.
    4. Add cumin and salt.  Pulse again.
    5. Add beets (a small amount at a time) and blend smooth.
    6. Taste the hummus and concentrate on the tahnini.  It should be detectable (this is what will make it taste like hummus and not babyfood).  Add more if needed; it’s ok to be aggressive with it!
    7. Taste again.  Do you taste the lemons?  If not, add more lemon juice.  You’ll likely use the other half of the lemon but add a bit at a time.  The puree should be tasting more and more like hummus.
    8. Add olive oil, mix until incorporated.  Olive oil will make this ‘feel’ more like hummus when you taste it.
    9. Adjust salt and cumin as needed.

It’s great served with pita or as part of a sandwich!  What would you eat this with?

Leave a Reply

  1. Pingback: Spicy Pumpkin Hummus « Keitochan Says:

  2. This sounds like a great way to use up my extra beets! I actually don’t have an oven safe pot though (all have handles). Do you think the taste would change much if I just boiled them? How about roasting them? Maybe steaming on the stovetop is the closest approximation to this recipe. I’ll try it and see what we think!