Easy Beet Hummus Salad

I’ve always loved how food can bring a fresh spin to familiar favorites. When I first made this beet hummus salad, I wasn’t sure how my family would react – after all, classic hummus is already a hit at our house. But there’s something about the natural pink color that makes everyone smile. It’s become my go-to dish for lunch gatherings and potlucks, where people always ask about the recipe.

What I really like about this dish is how simple it is to put together. You can prep the hummus ahead of time, and the salad comes together in minutes. I usually make a big batch of the hummus on Sunday and use it throughout the week – it’s perfect for quick lunches or when friends drop by unexpectedly.

If you’re a hummus fan looking to try something new, or just want to add more vegetables to your meals, this recipe might become your new favorite. Trust me, even my kids, who usually eye anything with beets suspiciously, give this one a thumbs up.

What Kind of Beets Should I Use?

For this hummus salad, you’ll want to look for medium-sized red beets that feel firm and heavy for their size. While you can find golden or striped beets at many grocery stores, traditional red beets will give your hummus that gorgeous pink color that makes this dish so appealing. You can use either pre-cooked beets (found in the produce section) or raw beets that you cook yourself – both options work great in this recipe. If you’re cooking the beets yourself, look for ones with smooth skin and no soft spots, and remember that smaller beets tend to be more tender and cook faster than larger ones.

Options for Substitutions

This colorful salad recipe has plenty of room for swaps while keeping its Mediterranean flair:

• Chickpeas: While dried chickpeas give the best texture, you can use canned chickpeas in a pinch – just drain, rinse well, and use about 1½ cups. The hummus might be slightly less creamy but still tasty!
• Tahini: Tahini is pretty important for authentic hummus flavor, but if you’re in a bind, you can use unsweetened sunflower seed butter. The taste will be different, but you’ll still get that creamy texture.
• Arugula: Not a fan of arugula’s pepper kick? Baby spinach, mixed greens, or butter lettuce are great alternatives. Each brings its own character to the dish.
• Feta cheese: You can swap feta with crumbled goat cheese or even cubed halloumi. For a dairy-free version, try cubed avocado instead.
• Red wine vinegar: Apple cider vinegar or white wine vinegar work just fine in the dressing. You might want to adjust the amount slightly to match your taste.
• Honey: Maple syrup or agave nectar can replace honey in the dressing if you’re keeping it vegan. Use the same amount called for in the recipe.

Watch Out for These Mistakes While Cooking

The biggest challenge when making beet hummus salad is achieving the right hummus consistency – using undercooked chickpeas will result in a grainy texture, so make sure to cook them until they’re completely tender and easily squishable between your fingers. While blending the hummus, a common mistake is adding all the liquid at once; instead, drizzle the olive oil and lemon juice gradually while the food processor is running to create a smooth, creamy texture. For the salad assembly, avoid dressing it too early as the arugula will wilt quickly – instead, toss the greens with the dressing just before serving, and keep the hummus as a separate layer or dollop on top. To get the most flavor from your beets, roast them wrapped in foil with a little olive oil rather than boiling them, which can make them waterlogged and dilute their natural sweetness.

What to Serve With Beet Hummus Salad?

This Mediterranean-style salad works great with warm, fluffy pita bread or crispy pita chips for scooping up that pretty pink hummus. Since it’s already packed with veggies and protein, you might want to add some simple grilled chicken or lamb skewers if you’re looking for a heartier meal. I love serving this salad with a side of quinoa or bulgur wheat to make it even more filling – plus these grains are perfect for soaking up any extra dressing. For a complete Mediterranean spread, you could add some stuffed grape leaves (dolmas) or a simple bowl of tzatziki on the side.

Storage Instructions

Keep Fresh: The beet hummus can be kept in an airtight container in the fridge for up to 5 days. It’s actually even better the next day when the flavors have had time to mingle! If you’re meal prepping, store the hummus and salad components separately to keep everything crisp and fresh.

Prep Ahead: You can make the beet hummus and dressing up to 3 days in advance. Keep the dressing in a jar and give it a good shake before using. For the salad ingredients, wash and prep them the day you plan to serve for the best results.

Assembly Tips: If you’re taking this salad to work or a picnic, layer the ingredients in a container with the dressing at the bottom, followed by the sturdy vegetables, and keep the arugula and feta on top. This way, everything stays fresh until you’re ready to toss and serve!

Preparation Time	15-30 minutes
Cooking Time	100-120 minutes
Total Time	115-150 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 55-65 g
• Fat: 175-195 g
• Carbohydrates: 180-200 g

Ingredients

• ½ cup dried chickpeas
• 1 medium cooked beet, peeled and chopped
• 2 cloves garlic, sliced
• ⅓ cup virgin olive oil
• ⅓ cup tahini paste
• ⅓ cup lemon juice
• ½ teaspoon salt
• 4 cups fresh baby arugula
• 1 cup cherry tomatoes, halved
• ½ cup kalamata olives, pitted
• 1 cup cucumber slices
• 1 cup feta cheese, 1-inch cubes
• ½ cup thinly sliced red onion
• ¼ cup fresh mint leaves
• 1 lemon, cut into wedges
• ½ cup virgin olive oil
• ¼ cup red wine vinegar
• 2 tablespoons honey
• ¼ teaspoon each of salt and ground black pepper
• 1 clove garlic, minced

Step 1: Prepare the Chickpeas

Start by rinsing the chickpeas under cold water.

Place them in a three-quart saucepan and fill the pot with water.

Bring this to a boil over high heat.

Once boiling, let it continue for ten minutes.

After this time, remove the pot from the heat and allow it to sit for one hour.

Drain and rinse the chickpeas to remove any remaining residue.

Step 2: Cook the Chickpeas

Return the drained chickpeas to the pot and cover them with fresh water.

Simmer the chickpeas on a low flame until they are tender, about 90 minutes.

Make sure to check the water level occasionally and add more water if necessary to keep the chickpeas fully submerged.

Step 3: Make the Hummus

Once the chickpeas are tender, drain them again and transfer them to a food processor.

Add ingredients such as garlic, oil, tahini, beets, lemon juice, and salt to the processor.

Blend everything together until the mixture is smooth and fluffy, adjusting seasoning if necessary.

Step 4: Prepare the Vinaigrette

To prepare the vinaigrette, place all the desired ingredients in a small jar.

Secure the lid tightly and shake the jar vigorously until the ingredients are well combined into a homogenous dressing.

Step 5: Assemble the Salad

Begin by tossing the lettuce in your desired amount of vinaigrette.

Divide the dressed lettuce between four bowls.

Top each bowl with a generous scoop of your freshly made hummus and any additional chosen ingredients to complete your salad.

Serve immediately for best taste.