Lemon Beet Hummus Recipe

Introduction

Lemon Beet Hummus is a vibrant twist on the classic favorite, combining earthy beets with zesty lemon and creamy tahini. This colorful dip is perfect for adding a fresh, flavorful touch to your snacks and meals.

Ingredients

• 2 medium-sized beetroots (cooked or roasted)
• 1 15-ounce can chickpeas (rinsed and drained)
• 3 tablespoons tahini
• 2 cloves garlic
• 1 large lemon
• ½ teaspoon ground cumin
• ½ teaspoon salt (to taste)
• ¼ teaspoon black pepper
• 2 tablespoons olive oil (divided)
• 1 tablespoon olive oil (for roasting)
• 2 tablespoons cilantro (chopped)
• 1 teaspoon sesame seeds (white or black)

Instructions

1. Step 1: Prepare the beets. To roast, slice each beet into 1-inch chunks, place on a roasting pan, and drizzle with 1 tablespoon olive oil. Roast in a 400℉ oven for 25 minutes until tender. Alternatively, microwave chopped beets in a covered, microwave-safe bowl with a little water for 5 minutes, then let cool. Store-bought cooked beets can also be used if they are not pickled.
2. Step 2: Make the hummus. In a food processor, combine cooked beets, chickpeas (reserving a handful for garnish), tahini, garlic, lemon juice, cumin, salt, and pepper. Blend while drizzling in 2 tablespoons olive oil until smooth. Add up to 1 tablespoon water if a creamier texture is desired.
3. Step 3: Serve the hummus. Spoon the dip onto a plate or bowl, spreading it with the back of a spoon to create texture or a small well in the center. Drizzle with remaining olive oil, sprinkle chickpeas on top, and garnish with chopped cilantro and sesame seeds.
4. Step 4: Enjoy with pita bread, crackers, fresh vegetables, sandwiches, or salads.

Tips & Variations

• For deeper beet flavor, roast the beets instead of microwaving.
• Add a pinch of smoked paprika or cayenne for a spicy kick.
• Use lime instead of lemon for a different citrus note.
• Try blending in some roasted red peppers for extra sweetness and color.

Storage

Store the hummus in an airtight container in the refrigerator for up to 4 days. Before serving, allow it to come to room temperature or stir well if it has thickened. Reheat gently if desired, but it is typically served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets for this recipe?

No, the beets need to be cooked either by roasting or microwaving to soften them before blending into hummus.

Is tahini necessary for this hummus?

Tahini adds the signature creamy, nutty flavor essential to hummus, but you can reduce it or substitute with a bit of olive oil for a milder taste.

Lemon Beet Hummus Recipe

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★★★★★

4.6 from 51 reviews

This vibrant Lemon Beet Hummus is a delicious twist on the classic hummus, blending earthy roasted beets with creamy chickpeas and zesty lemon. Perfect as a colorful appetizer or a healthy snack, this recipe combines the natural sweetness of beets with the tang of lemon and the richness of tahini, making a smooth and flavorful spread that pairs beautifully with pita, crackers, or fresh veggies.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Approximately 2 cups 1x
• Category: Dip
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Vegetables & Legumes

• 2 medium-sized beetroots (cooked or roasted)
• 1 15-ounce can chickpeas (rinsed and drained)

Flavorings & Spices

• 3 tablespoons tahini
• 2 cloves garlic
• 1 lemon (large, juice only)
• ½ teaspoon ground cumin
• ½ teaspoon salt (to taste)
• ¼ teaspoon black pepper
• 2 tablespoons olive oil (divided)
• 1 tablespoon olive oil (additional for roasting)
• 2 tablespoons cilantro (chopped)
• 1 teaspoon sesame seeds (white or black)

Instructions

1. Prepare the Beets: To roast the beets, slice each beet into 1-inch chunks, lightly toss with 1 tablespoon olive oil, and spread on a roasting pan. Roast in the oven at 400℉ for 25 minutes until tender. Alternatively, chop beets into 1-inch chunks and microwave them in a covered bowl with a little water for 5 minutes, then let cool. You may also use store-bought cooked beets, ensuring they are not pickled.
2. Blend the Hummus: In a food processor, combine the cooked beets, rinsed chickpeas (reserve a handful for garnish), tahini, garlic cloves, lemon juice, ground cumin, salt, and black pepper. Blend the mixture while drizzling in 2 tablespoons of olive oil until smooth. If the hummus is too thick, add 1 tablespoon of water and blend again for a creamier texture.
3. Assemble and Garnish: Spoon the beet hummus into a serving bowl or plate and spread with the back of the spoon to create texture or a small well in the center. Drizzle the remaining olive oil over the top. Garnish with the reserved chickpeas, chopped cilantro, and sesame seeds.
4. Serve: Enjoy your lemon beet hummus with pita bread, crackers, fresh vegetable sticks, sandwiches, or as a vibrant topping for salads.

Notes

• Roasting beets intensifies their natural sweetness, but microwaving is a quicker alternative.
• Adjust seasoning such as salt, lemon juice, and cumin according to personal taste.
• You can add a tablespoon of water to achieve your desired hummus consistency.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• This hummus can be served chilled or at room temperature depending on preference.

Keywords: lemon beet hummus, beet hummus recipe, roasted beet dip, healthy hummus, vegetarian dip, Mediterranean appetizer